Southeast Asia Curry Seafood
By VicentaLakin
What would it taste like to use curry, seafood, light cream, coconut milk? South-East Asian soup, which usually has more contact with Thai winter crumbs, with a slight sour spicy taste, looks a little bit like winter crumbs today and does taste different。
Recipe Recommendations
- fresh shrimp appropriate amount
- light cream 100ml
- Flammulina velutipes appropriate amount
- coconut milk 100ml
- clams appropriate amount
- oily curry appropriate amount
- green pepper appropriate amount
- salt appropriate amount
- water 1200ml
- red pepper appropriate amount
- sweet fragrance
- cook
- half an hour
- ordinary
Steps for Southeast Asia Curry Seafood
1
Get all the materials you need, and the amount of food you have in it is just for beauty, and it's for your own sake。
2
Clean pot, put in curry。
3
Add boiled water and put shrimp and golden needle mushrooms (if the clams have not opened their mouths, they are put in the pan with shrimp)。
4
It is followed by light cream and coconut milk, which continue to boil and mix evenly。
5
Finally, the clams, the peppers, the salt measured according to the salt, can be put off the fire。Southeast Asia Curry Seafood Make Tips
1. Clams need to be soaked overnight after purchase to spit out the sand. Xiaomei bought them home that day without letting them purge, so she boiled them in water to open them up before cooking.
2. Oil curry comes in cans; if you can't find it, you can substitute with curry blocks, but using curry powder directly is not recommended.
3. The diced green and red peppers are intended to add some spiciness to the soup. Standard curry is usually spicy, but Chinese curry lacks heat, so adding the diced peppers not only enhances freshness but also adds a slight spiciness, giving the soup flavor more depth.
4. Xiaomei only used 100ml of cream and coconut milk each; if you want a richer milky flavor, you can increase it to 200ml.