Thai Curry Shrimp
1.
Open the back of the shrimp, remove the shrimp thread, cut the shrimp gun, shrimp silk, and coat starch (actually, it does not need to be wrapped)
2.
Deep frying
3.
Cut onion, bell pepper, parsley
4.
Stir-fry in the pan until half cooked, add yellow curry paste, stir-fry well, add the previously fried shrimp, and then add coconut milk
5.
After harvesting the juice, put it out of the pot, in order to look beautiful, pour some chili oil