The Little Refreshing in The Curry World-green Shrimp Curry, Spicy and Novel!
1.
First prepare some shrimps, remove the heads, and set aside the shells for later use;
2.
Pour in a small amount of oil, put the shrimp heads and shrimp skins in and fry, then you can press the shrimp heads with a spatula to release the essence of the shrimp brains;
3.
Wait until the aroma comes out, add water, and simmer the soup base on low heat for 10 minutes to complete;
4.
After peeling the shrimp meat, make a knife on the back to remove the shrimp thread and slice into two pieces for later use;
5.
Cut eggplant into pieces and chop shallot;
6.
Spread the green curry paste with coconut milk and add fish sauce to taste;
7.
Prepare a pot, heat up, pour in the eggplant, stir fry for a few times, until the surface of the eggplant turns yellow slightly, it can be served;
8.
Continue to use this pot, pour a small amount of oil, add the shallots and sauté;
9.
Add shrimp and stir fry gently until slightly curled, add eggplant and continue to stir fry;
10.
Pour in the curry paste prepared earlier, stir-fry until evenly mixed, and pour in the prepared shrimp soup;
11.
Cook on medium heat for 10 minutes to reach the consistency you like, serve it on a plate, and pair it with rice to have a beautiful meal!
Tips:
①. Xiaoheng today uses red shrimp that is abundant in the Mediterranean region. You can choose any shrimp species you like when making it.
②. Shrimp soup is used to avoid wasting shrimp heads and tails, and the final curry product has a seafood taste. If you don't want to make shrimp soup, use fish soup, chicken stock or water instead.
③. It is recommended to rinse the shrimp meat with water after removing the shrimp thread, so that the dirt in the shrimp thread will not remain.
④. The green curry itself is more spicy, while the eggplant is sweeter. Neutralizing the two can make the taste more rounded, which is a very good match!
⑤. Red onion will be more fragrant, if not, use onion or even green onion instead.
⑥. Green curry is generally very spicy, so we usually use coconut milk to neutralize its spiciness and enhance its mellowness.
⑦. If you don't want to buy fish sauce, the practical salt is okay, but the taste of the final product is not as rich as the fish sauce.
⑧. At the beginning, the eggplant is fried without oil. This can reduce the moisture of the eggplant, so as to better absorb the taste of curry and shrimp.
⑨. Xiaoheng himself is very spicy and doesn't like coconut milk, so he put a lot of green curry paste. The green curry made has a sharper taste and darker color. The specific ratio is recommended to be adjusted according to personal preference. Xiao Heng only gives an approximate ratio here.
⑩. For green curry to be bright green, a lot of coconut milk must be added. In addition, shrimp soup and eggplant skin will affect the color of green curry. For the sake of beauty, you can choose to use water instead of shrimp soup, and use colorless or peeled. Vegetables to make side dishes.
Little knowledge of green curry:
①. Green coffee
