Thai Red Curry Shrimp

Name: Thai Red Curry Shrimp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 14 Fresh prawns; 60g Red curry; 400ml Coconut milk; 1 tablespoon corn starch; Some garlic; 1/2 onion; A small amount butter

by Lusa_Liu

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

14 Fresh Prawns
60g Red Curry
400ml Coconut Milk
1 tablespoon Corn Starch
Some Garlic
1/2 Onion
A small amount Butter

Thai Red Curry Shrimp

1. Wash the fresh prawns, minus the prawn guns, prawn silks, etc., and cut along the back of the prawns with a knife. If it is not easy to cut, use scissors to cut the prawns to remove the shrimp threads. Control dry water for later use.

2. Cut the garlic into minced pieces.

3. Shred the onion.

4. Dip cornstarch on the back of the dried prawns.

5. Put the bottom oil in the pot and heat it to fry the shrimp until the color changes.

6. Soak up the oil of the prawns with kitchen paper and set aside.

7. Next, the soul of Thai-style curry shrimp appeared o(∩_∩)o

8. Put a small amount of butter in the pot to melt. Be sure to use a low heat, otherwise the butter will be easy to paste.

9. Stir-fry the minced garlic and onion in the pan to create a fragrance. Fry until the onion is transparent, add the red curry sauce and stir evenly. Then pour in the fried prawns and continue to fry for a while, then pour in the coconut milk (it’s hard to save time and time There is no picture after taking a photo)

10. Stir-fry the minced garlic and onion in the pan to create a fragrance. Fry until the onion is transparent, add the red curry sauce and stir evenly. Then pour in the fried prawns and continue to fry for a while, then pour in the coconut milk (it’s hard to save time and time There is no picture after taking a photo)

11. The red curry paste is already very salty, so there is no need to add salt. Get out of the pot and start eating.

Tips:
A can of coconut milk is basically 400ML, I like the thicker flavor so I put it all. In order to prevent the soup from being too thin, cook it for a while, start the pot when the consistency is almost the same, turn it over, and be careful to paste the pot. The curry paste tastes great when used with bibimbap! In addition, since the back of the shrimp needs to be cut, there is no need to pick out the shrimp thread. Cut the back of the shrimp and take it lightly. (The method to remove the shrimp thread is detailed in my "Intestines and Shrimp Rolls". ).