1. Wash the shrimp, cut off the tongs and shrimp whiskers, cut the back midline, and extract the sand line
2. Wash the onions and green peppers and cut into shreds
3. Heat oil in a pan, sauté the shredded onion until translucent
4. Add Thai red curry paste and stir-fry for red oil
5. Pour in coconut milk, add lemongrass, fish sauce, salt to taste, add shrimp and stew, you can add appropriate amount of water to adjust the consistency
6. Let the shrimp change color and cook for one minute, add shredded green pepper, and start the pan immediately
Tips:1. Lemongrass, coconut milk, and curry are the most common flavors of Thai cuisine. Lemongrass can be bought dry online, 50g is a big bag, only a few at a time, coconut milk can be packed in a box. The effect of coconut flour is a little bit worse. There are many types of Thai curry, this kind of shrimp is made with red curry paste;
2. Shrimp should have an open back. On the one hand, it tastes good when removing the sand thread, and on the other hand, it tastes good, because the shrimp is easy to cook and does not need to be cooked for a long time;
3. Don't cook too dry, be sure to leave some soup, the rice is great;
4. Green peppers can also be replaced with other green vegetables, and put them in at the end to prevent high temperature from destroying the green.
