Thai Curry Shrimp
By VicentaLakin
Recipe Recommendations
- headless shrimp 200 grams
- millet pepper of 2
- coconut juice 80 grams
- lemon 1/4 of
- Thai yellow curry sauce 2 tablespoons
- Minced onion and garlic a little
- salt a little
- vegetable oil 1 tablespoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Thai Curry Shrimp
1
1. Wash and drain the prawns, cut the lemon, cut the millet peppers, and cut the green onions and ginger for later use.
2
2. Pour a large teaspoon of vegetable oil into the pan, cook until it is 70 ripe, add chopped green onions, garlic and millet pepper and saute until fragrant.
3
3. Add prawns and stir-fry until red.
4
4. Add 2 tablespoons of Thai yellow curry sauce.
5
5. Stir well and add coconut milk.
6
6. Then squeeze in the lemon juice, stir fry well, add a little salt and serve.Thai Curry Shrimp Make Tips
Tips:
1. Thai yellow curry sauce must be used for curry sauce. Ordinary curry sauces do not have the sweet, sour and spicy taste of Thai food. (It tastes completely different from Bimengduo!)
2. The rice bibimbap in this dish is very delicious. If you like to eat soup, you can add 20 grams more of coconut milk.
3. It is rare to buy big shrimps with heads in German supermarkets. So this time I used headless shrimps. Generally, Thai food uses whole shrimps.
4. This dish can allow everyone to eat more rice!
1. Thai yellow curry sauce must be used for curry sauce. Ordinary curry sauces do not have the sweet, sour and spicy taste of Thai food. (It tastes completely different from Bimengduo!)
2. The rice bibimbap in this dish is very delicious. If you like to eat soup, you can add 20 grams more of coconut milk.
3. It is rare to buy big shrimps with heads in German supermarkets. So this time I used headless shrimps. Generally, Thai food uses whole shrimps.
4. This dish can allow everyone to eat more rice!