Thai Style Red Curry Shrimp(tai shi hong ka li xia )

Thai Style Red Curry Shrimp

Introduction:

Production steps:

Step 1: wash the fresh prawns, subtract the shrimp spear, shrimp whiskers, etc., and cut them along the back with a knife. If it's not easy to cut, cut them with scissors to remove the shrimp thread. Control the dry water for use.

Step 2: cut the garlic into small pieces.

Step 3: shred the onion.

Step 4: dip corn starch on the back of the dried prawn.

Step 5: heat the bottom oil in the pan and fry the shrimp until it changes color.

Step 6: drain the prawn oil with kitchen paper.

Step 7: next, the soul of Thai Style Curry Shrimp comes out_ ∩)o

Step 8: put a small amount of butter into the pot to boil. Be sure to use a low heat, or the butter will paste easily.

Step 9: stir fry the minced garlic and shredded onion until the onion is transparent. Then add the red curry sauce and stir fry evenly. Then pour in the fried prawns and stir fry for a while. Pour in the coconut milk

Step 10: stir fry the minced garlic and shredded onion until the onion is transparent. Then add the red curry sauce and stir fry evenly. Then pour in the fried prawns and stir fry for a while. Pour in the coconut milk

Step 11: the red curry sauce is already very salty, so there is no need to add salt. Out of the pot, open to eat.

Materials required:

Fresh prawns: 14

Red curry: 60g

Coconut milk: 400ml

Corn starch: 1 tablespoon

Garlic: right amount

Onion: half

Butter: small amount

Note: a can of coconut milk is 400ml, I like the strong taste, so I put it all. In order to avoid the soup is too thin, to cook for a while, the consistency is almost the pot, turn, careful paste pot. It's delicious to use curry sauce for rice dressing! In addition, because we need to cut the shrimp back, we don't need to pick the shrimp thread. Just cut the shrimp back and take it gently (the method of removing the shrimp thread is shown in the detailed steps in my "sausage powder shrimp roll").

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: Curry

Chinese PinYin : Tai Shi Hong Ka Li Xia