Thai curry shrimp (tai shi ka li xia )

Thai curry shrimp

Introduction:

"Every time I talk about curry, I can't help thinking of curry crab and Curry Shrimp made of banana leaf. In fact, what I think about is not shrimp and crab, but the attractive curry juice. It's full-bodied with coconut fragrance and mellow taste. It's a little spicy. You can eat two bowls with white rice. When I went to the supermarket that day, I happened to see Thai style curry sauce. I quickly collected a can of it and did it by myself. The color of this Thai curry sauce is reddish, and the shrimp sauce has a strong flavor. It's totally different from the baimengduo curry pieces I bought before. This one has citronella in it, which is quite special. It's also suitable for cooking Curry Vegetables. Try it another day. "

Production steps:

Step 1: wash the shrimp, cut off the beard and feet, cut the back along the spine, and remove the shrimp line.

Step 2: cut half of the onion into thin strips. Mix 1 bag of coconut powder with warm water to make 100ml coconut juice.

Step 3: pour oil into the frying pan, heat the oil, add shredded onion, stir fry until fragrant, add 2 teaspoons curry sauce, and stir fry for about 1 minute.

Step 4: stir fry the shrimps evenly, add a little boiling water and bring to a boil.

Step 5: pour in coconut milk and milk, add 1 teaspoon fish sauce, squeeze in half lemon juice and 1 teaspoon sugar to taste.

Step 6: bring to a boil and coo over low heat for about 8 minutes until the soup is thick.

Materials required:

Shrimp: 16

Onion: half

Lemon: half

Thai curry sauce: 2 teaspoons

Fish sauce: 1 teaspoon

Sugar: 1 teaspoon

Coconut juice: 100ml

Milk: 100ml

Note: curry sauce is salty, and fish sauce is salty, so don't add salt.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Tai Shi Ka Li Xia