Red Curry Seafood Stewed
By VicentaLakin
Recipe Recommendations
- shrimp appropriate amount
- cuttlefish appropriate amount
- Longli fish appropriate amount
- Pleurotus eryngii appropriate amount
- coconut milk appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
- oil appropriate amount
- black pepper appropriate amount
- red curry appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Red Curry Seafood Stewed
1
Add salt to the shrimp, grab the mucus with your hands, wash it with clean water, repeat twice, cut the cuttlefish into strips, and cut the longli fish into slices for later use.
2
Marinate the seafood with black pepper powder, starch and egg white for 15 to 30 minutes. If it is not cooked immediately, cover and store in the refrigerator.
3
When marinating seafood, you can handle the vegetables, wash the vegetables and cut them into appropriate sizes and shapes, slice the ginger and cut the green onions into sections.
4
Raise the oil pan, add spring onions and ginger and saute until fragrant.
5
Stir in seafood until color changes.
6
Add various vegetables and stir-fry slightly.
7
Add coconut milk and red curry and stir well.
8
Add the right amount of water, at least without the ingredients. Those who like more soup can increase the amount of water.
9
Bring to a boil over high heat and simmer over medium to medium heat for 15 minutes. Use a small amount of water starch to thicken and serve.