Thai Curry Shrimp
by Love cooking D greedy cat
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Ingredients: dice onion, cut chili diagonally, and cut lemongrass into sections.
2. The ink shrimp cut off the shrimp gun, the forefoot, and then opened the back three sections to remove the shrimp thread.
3. Add oil to the hot pan and fry the shrimp over medium heat.
4. Fry the shrimp on both sides and it will be just as mature as possible.
5. The oil in the pan leaves the fried onions, and the heat is medium.
6. Fry the onions for a while and add about 300ml of water to a bowl and a half.
7. Add citronella and curry cubes and cook until the curry melts.
8. Add chicken powder and sugar to the curry.
9. Put the shrimp in a pot and cook over a medium-low heat.
10. Add an appropriate amount of fish sauce.
11. Cook for three minutes, turn the other side to continue cooking and squeeze in half a lemon juice and chili rings.
12. Cook for another 3 minutes or so. The soup will thicken.
13. It's served.
14. Bibimbap with curry sauce is also very good 😊😊 I use the original curry, which is not spicy, and sugar is added so that it tastes a little sweet and has a light lemon fragrance.
Tips:Thai style should have some coconut milk, but if I can't eat coconut milk, I won't have it.
