Sweet, sour and spicy Thai style shrimp curry(suan tian xiang la de tai shi ka li xia )

Sweet, sour and spicy Thai style shrimp curry

Introduction:

"Thai cuisine is famous for its color and flavor. The first feature is sour and spicy. Thai chefs like to use all kinds of condiments such as garlic, pepper, sour orange, fish sauce, shrimp sauce and so on. They also like to use fruits, such as coconut milk, pineapple and so on. Then boil a pot of sour, hot Thai dishes. I remember eating Thai food once in Shanghai. At that time, I thought the sour, sweet and spicy taste was not what I liked. So when my friends mentioned that they wanted to eat Thai food, I refused to go. I don't know if I'm old now, so I have changed my diet preference. In Germany, Thai food in Thai restaurant tastes different from Chinese Thai food. Recently, I'm very fond of Thai food, from red curry, green curry to yellow curry. If you eat like this, your wallet will be more and more flat, so you decide to buy raw materials to make it yourself. I didn't expect that it tasted good. Today's dish is yellow curry. Next time we will try red curry and green curry. In particular, Thailand's dongyingong soup is a must. When all the raw materials are collected, construction will begin. "

Production steps:

Step 1: 1. Wash and drain the prawns, cut the lemon, millet pepper, onion and ginger, and set aside.

Step 2: 2. Pour 1 tablespoon of vegetable oil into the pot, cook until 7. When it's mature, add chopped green onion and garlic and millet pepper to saute until fragrant.

Step 3: 3. Add prawns and stir fry until red.

Step 4: 4. Add 2 tbsp Thai yellow curry sauce.

Step 5: 5. Stir well and add coconut milk.

Step 6: 6. Then squeeze in the lemon juice, stir fry evenly, add a little salt, then out of the pot.

Materials required:

Headless shrimp: 200g

Millet pepper: 2

Coconut juice: 80g

Lemon: 1 / 4

Thai yellow curry sauce: 2 tablespoons

Minced onion and garlic: a little

Salt: a little

Vegetable oil: 1 tablespoon

Note: Tips: 1. Curry sauce must use Thai yellow curry sauce, with general curry sauce does not have the sweet and sour taste of Thai food. (it's totally different from baimengduo.) 2. This dish's soup bibimbap is very delicious. If you like to eat soup, you can put 20g more coconut milk. 3. It's rare to buy head prawns in German supermarkets, so I use headless prawns this time, and generally Thai food uses whole prawns. 4. This dish can make everyone have more rice!

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Tian Xiang La De Tai Shi Ka Li Xia