Save The Summer Taste Buds with Thai Signature Dishes-thai Curry Shrimp

Name: Save The Summer Taste Buds with Thai Signature Dishes-thai Curry Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Sea shrimp; 1/2 lemon; 3 pcs Chaotian Pepper; 2 sticks Basil; 2 pieces Spicy curry; 150ml Coconut milk; 1 shallot; 3 cloves garlic; 1 teaspoon salt; 1/2 teaspoon Sugar

by Powder gummy candy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It's the hottest season of the year again. In this weather, I don't have any appetite. I always want to eat something sour and spicy to stimulate my taste buds.

Suddenly I miss the taste of Thai-style curry shrimp. I love this dish every time I go to a Thai restaurant. The tender shrimp meat, sour and spicy to stimulate the taste buds, makes people want to stop... Forgot to buy onions, but the taste is made It's already great, and it's not lost to the restaurant.

The thick coconut milk curry sauce is wrapped in the shrimp meat, coupled with the hotness of the Chaotian pepper, the sourness of the lemon and the fragrance of the nine-layer tower, lightly sip the curry soup on the surface of the shrimp, and then peel the fat and tender shrimp into the mouth. It is delicious Can't stop talking. After eating the prawns, mix the curry sauce with the rice, sour and spicy, which will definitely save the summer taste buds. "

Save The Summer Taste Buds with Thai Signature Dishes-thai Curry Shrimp

1. Materials are ready.

Save The Summer Taste Buds with Thai Signature Dishes-thai Curry Shrimp recipe

2. Wash the sea prawns, and cut the shells from the back with scissors (if there is shrimp thread, use a toothpick to pick it out, mine is clean, there is no shrimp thread).

3. Cut the Chaotian pepper into circles, mince the green onion and garlic, chop the nine-layer tower, prepare coconut milk, spicy curry, and lemon.

4. Heat oil in a wok, add chopped green onion, garlic, and pepper rings until fragrant.

5. Add the drained sea prawns and stir fry.

6. Stir-fry until the shell of the shrimp is completely discolored.

7. Add the spicy curry cubes, pour in the prepared coconut milk, and stir-fry evenly.

8. When the curry and coconut milk are completely fused, squeeze in the lemon juice.

9. Pour into the nine-layer tower, stir fry evenly, turn to low heat and simmer for about 2-3 minutes.

10. Finally add salt and sugar to taste.

Tips:
1. The Thai-style curry seafood dish is mainly hot and sour, so coconut milk, chili pepper, lemon and nine-layer pagoda are all indispensable for this dish. If you don’t have a nine-story tower, you can use mint, lemon leaves, and lemongrass instead. If you don’t have coconut milk, you can use coconut milk or milk instead.

2. The purpose of cutting the back of the shrimp is to facilitate the taste and remove the shrimp thread.

3. If you have onions at home, you can add more onions to make it more flavorful. You can also add some vegetables such as broccoli, zucchini, bell peppers, etc., for more comprehensive nutrition.

4. Don't cook the shrimp for too long, otherwise the shrimp will become hard and affect the taste.

5. If you like more juice, you can add more coconut milk.