Name: A Bowl of Good Sauce and Rice--thai-style Curry Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Kewei Shrimp; A can Coconut milk; 1 potato; Some ginger; 1/2 box Block curry; 1/2 Red Bell Pepper; a little parsley; 1/2 onion; Some Sugar; Some Lemon juice

A Bowl of Good Sauce and Rice--thai-style Curry Shrimp

by Millennium worm

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

It has been raining for several days in a row. I stayed for a whole day on the first day of the holiday. On the second day of the holiday, I had eaten all the vegetables and had to go out. I just walked into the market and started pouring rain again. Hurry up and go home after buying the vegetables .

Brother Zhao has recently become addicted to seafood. Every time he asks him what he wants to eat, he says he wants to eat seafood. Then he shows the log to his friends and says he wants to come to my house for a seafood dinner, no problem! ! Come on, come on, anyone who wants to come is welcome!

I like to eat curry dishes, in fact, no matter what it is curry, the main thing I like is the bowl of curry sauce, which is absolutely superb for rice! It's a pity that I got a little warmer, and after eating, there was bubbles under my tongue.

Today’s curry shrimp, the main ingredients are set by Brother Zhao, but I have the final say! Actually, to put it bluntly, it’s my favorite. Hehe~ A must-order dish every time I go to a Thai restaurant. I didn’t like curry very much before, but today I ate a lot unexpectedly. The usual amount of rice is actually cooked. Not enough to eat, and urged me to cook clear water noodles for him to eat. "

A Bowl of Good Sauce and Rice--thai-style Curry Shrimp

1. After washing the shrimp, cut off the whiskers and front thorns, and then cut it from the back

A Bowl of Good Sauce and Rice--thai-style Curry Shrimp recipe

2. Remove the shrimp thread;

3. Use a knife to make a deeper cut along the cut on the back. Don't cut it off. Marinate the prepared shrimp with cooking wine;

4. Onion, bell pepper, potato cut into pieces, ginger sliced

5. Put oil in the pan, add potatoes and onions and fry;

6. Then pour the coconut milk, boil it, cover the pot and turn off the heat. Note that it is coconut milk, not coconut milk. The concentration of coconut milk is higher and more fragrant than coconut milk. (Coconut milk is easy to get out of the pot, so be careful);

7. Use kitchen paper to soak up the water, and then fry it. Don't fry it too hard, just fry it a little bit;

8. Cook until the soup thickens and the potatoes can be pierced with a spatula;

9. Add the fried shrimp and cook for three to five minutes;

10. Then put a little sugar, lemon juice, and then put in the curry cubes, I use the good dream multi-lumpy curry

11. When the curry cubes are stirred and the soup thickens, add the coriander and mix well to start the pot.

Tips:
1. Curry can be lumpy or curry powder;

2. The shrimp thread must be cleaned;

3. If you don't have coconut milk, you can use milk instead, but the flavor is worse, I tried it before;

4. This is super food, don’t forget to cook more than usual when making this dish, hehe~

5. I saw some people cook this shrimp instead of frying it. But I think it’s better to cook the shrimp after it is fried for a few minutes. If it is cooked for too long, the shrimp will become old;

6. The lumpy curry has a strong taste, so there is no need to add salt.