Stewed shrimp and vegetables with Curry(ka li hui xian xia za shu )

Stewed shrimp and vegetables with Curry

Introduction:

"In red curry, spicy with sweet is widely accepted by us. Green curry is more spicy. I dare not order it when I go out to a restaurant, but I can have it at home and control the spicy degree by myself. However, it doesn't matter whether I choose red curry or green curry, where I choose it is the key. There are many countries that love curry. According to my Cantonese taste, I think it's made in Malaysia The most suitable flavor for my family and me is the one from Thailand. The Middle East countries, especially India, dare not buy it. Some spices are too strong to like. It doesn't take much cooking to cook curry. Prepare some meat and vegetables, add curry juice, and have a bowl of white rice. In addition to miscellaneous vegetables, it's best to add the same sour and sweet fruit, such as pineapple or litchi, fresh or canned. If there is no suitable fruit, at least add a tomato, and have a little sour and sweet neutral spicy taste. This kind of curry juice bibimbap is particularly fragrant. "

Production steps:

Materials required:

Prawns: 10

Pineapple: 0.25

Sweet pepper: 0.5

Cream mushroom: 5

Basil leaf: 10 pieces

Curry powder: right amount

Coconut milk: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Ka Li Hui Xian Xia Za Shu