Thai Curry Shrimp
by Nan Xi·Human Fireworks
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the above ingredients, remove the prawns and remove the shrimps. Use kitchen paper to absorb moisture.
2. Heat oil in a pan, fry the prawns until golden brown and remove.
3. Leave an appropriate amount of oil in the pot, heat it up, add garlic cloves and ginger, add two spoons of curry paste to fry out the red oil, pour in coconut milk and bring to a boil
4. Add carrots and potatoes and cook for 10 minutes
5. Pour the shrimps and add a little salt to boil. If the soup has not submerged the shrimps, add a small amount of water and let the soup thicken over high heat, then it can be served on the pan.
6. The practice of curry prawns does not lose to Thai restaurants at all.
7. It must be made with curry paste, not lumpy curry.
Tips:Shrimp is best made with frozen or live prawns or Argentine frozen red prawns, because river prawns and jiwei prawns are not suitable for high-temperature frying.
