Thai Red Curry Shrimp--strong Southern Style
1.
Note that coconut milk is not coconut milk, any brand of curry paste is fine.
2.
Chop garlic cloves into mince, shred onion and set aside. The prawns should be cut off the beard of the prawns, the prawn threads should be removed, the dirt in the prawn heads should be washed, and cut along the back of the prawns, being careful not to cut. Cut one side and dip it with dry starch.
3.
Put an appropriate amount of bottom oil in the pan and fry the shrimp until golden.
4.
The fried shrimp absorb the excess oil and set aside.
5.
In another pot, fry the minced garlic and onion until the color changes.
6.
Add the red curry paste and sauté slowly over low heat.
7.
Add coconut milk and bring to a boil over medium heat.
8.
After boiling, add the fried prawns and boil again. (Adjust the cooking time according to the consistency of the soup.)
9.
Add a little red oil before boiling.
10.
*300ml coconut milk is almost a whole can, usually about 400ml, so you can put it in if you like coconut milk with a strong flavor, but to avoid the soup from being too thin, it is recommended to simmer it for a while on medium heat. *The brand of red curry paste has different concentrations and different saltiness. The one I bought is relatively thick and salty, so 2 tablespoons are enough, and there is no need to add salt at all, so when you make it, it is recommended to taste it in advance Taste the taste of curry paste and then increase or decrease appropriately. *Actually, it’s best to add some fresh lemongrass to make Thai curry, but it’s not so easy to find (at least it’s harder in ordinary supermarkets), so I didn’t include today’s abbreviated version. If possible, I suggest you put one , The taste will be different. *Red oil is actually chili oil. It won't become spicy just to add color. You can leave it if you don't like it or don't have it.
