Curry Braised Shrimp and Mixed Vegetables

Name: Curry Braised Shrimp and Mixed Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Prawns; 0.25 pineapple; 0.5 Sweet pepper; 5 Butter Mushroom; 10 pieces Basil leaves; Some Curry powder; Some Coconut milk

by lq80848084

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Red curry is more spicy and sweet, and green curry is more spicy. I don’t dare to order it when I go out to eat in a restaurant, but I can come at home and control the spiciness by myself. However, I choose red or green. It doesn’t matter, where to choose is the key. There are many countries that love to eat curry. According to the taste of my Cantonese, Malaysia’s products are the most suitable for my family’s appetite, followed by Thailand and Middle Eastern countries. Especially in India, I dare not buy it. The taste of some spices is too strong and I don't like it very much.

Cooking curry does not require any cooking skills. Prepare some meat and vegetables, add a good curry sauce, and come with a bowl of white rice, and you will have a delicious meal. In addition to miscellaneous vegetables, it is best to add the same sweet and sour fruit, such as pineapple or lychee. It can be fresh or canned. If there is no suitable fruit, add at least one tomato to neutralize the spiciness of the sweet and sour taste. The curry sauce bibimbap is particularly fragrant. "

Ingredients

Curry Braised Shrimp and Mixed Vegetables

1. The prawns are peeled and removed, leaving only the tail. Wash and drain for later use

Curry Braised Shrimp and Mixed Vegetables recipe

2. Vegetable material

3. Cut carrots into pieces, boil until softened and set aside

4. Heat oil, fry the prawns until 8 mature, less than 1 minute

5. Cut sweet peppers and mushrooms into large pieces and fry them over high heat until half cooked. The half-cooked mushrooms are slightly discolored, but they haven't been watered, nor have they become significantly smaller.

6. Pack the soft-boiled carrots and put them together with the other half-cooked ingredients. Put 2 teaspoons of curry powder in the water of boiled carrots

7. Basil leaves

8. Add an appropriate amount of coconut milk. Coconut milk is preferably sugar-free. After adding coconut milk, the liquid became a bit sticky. There is no coconut milk and sugar-free coconut water is fine, but starch water should be added to increase the consistency

9. After the curry sauce is boiled over a medium and small fire, add carrots and pineapple. The pineapple in the curry and the curry with pineapple juice are especially delicious!

10. After the juice is boiled again, put in the other half-cooked ingredients, without covering the lid, and cook for 1-2 minutes. In this way, the original color and freshness of various ingredients can be preserved to a great extent. There is no need to worry about the “tasting” thing. Curry tastes great. It is successful if it does not completely cover up the taste of other ingredients.