Improved Thai Curry Shrimp
1.
Wash the shrimps, and remove the upper and lower shrimp lines.
2.
Dice the onion, bell pepper, celery, green cauliflower, wild water chestnut and other auxiliary materials.
3.
Prepare green onion ginger, curry powder, coconut milk and milk.
4.
Start the frying pan and stir-fry the side dishes. . Stir-fry onions or rice whites.
5.
Add bell peppers and celery.
6.
Add green cauliflower.
7.
Stir-fried and serve.
8.
Beat an egg, pour the coconut milk and milk into a bowl, the curry paste will be curry powder.
9.
Mix curry paste or curry powder with chili oil.
10.
Add half of the beaten egg and a little water.
11.
Raise the frying pan and add the green onion and ginger.
12.
Fry the prawns in batches. If the prawns are straight, use chopsticks.
13.
All the prawns are cooked.
14.
Fry until the shrimp has red oil.
15.
Pour in the prepared curry paste and add salt.
16.
Put the milk in, simmer for a while, and turn off the heat.
17.
Add coconut milk.
18.
Pick out the shrimps and place them on the plate.
19.
Sprinkle side dishes on the surface.
20.
Pour the curry coconut milk paste in the pot, and put on the mint leaves.
21.
Take away.
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