1. Wash the potatoes and carrots, cut them into a hob, and cut the onions into strips. Wash the shrimp, and cut off the front end. I wanted to open the back, but the shrimp was too alive, and it jumped vigorously before death.
2. Pour the oil into the pan. When the oil is hot, add the onion and fry it for a fragrance. After about a minute, pour in the potatoes and carrots. Continue to stir-fry for three or four minutes and add water. Bring to a boil until the potatoes can be easily inserted
3. Turn off the heat, put in the curry cubes to melt in the soup
4. After the curry cubes have melted, add coconut milk and stir evenly. After the high heat continues to boil for three or four minutes, put the processed shrimp in, stir-fry evenly, and continue to cook for five minutes to get out of the pot.
