Fried prawns with Thai Green Curry(tai shi qing ka li chao da tou xia )

Fried prawns with Thai Green Curry

Introduction:

"Because I can't kill animals, my choice of food materials is relatively limited. I can only buy chilled or fresh ones for cooking fish, shrimp and aquatic products. Recently, I frequently visit aquatic stalls. Most of the owners know me and know my principle of not killing animals. From time to time, they leave me some shrimp that died on that day. Although they are dead shrimp, they are still fresh (if I use live shrimp, I absolutely dare not do it, there is no way out) It's just a matter of personal belief who wants to be cut alive. I've always loved curry, and I've done a lot of research on curry. The taste of Japan is not right, the taste of Malaysia is sweet, and the taste of India is strange. The most suitable one for me is Thai curry. The prawns are yellow, so they are most suitable for making Curry Prawns. (I think the prawns are too expensive, and they are not too fresh). After they are fried, they are slightly sweet and spicy, with a strong fragrance, and set off by coconut milk. It's really enchanting. "

Production steps:

Step 1: prepare the ingredients (after the parasite incident, I always scald the shrimp with boiling water before cooking)

Step 2: cut carrot, green pepper and onion into ideal shape

Step 3: do not put oil in the hot pot, put the green curry sauce directly into the pot and stir fry until fragrant

Step 4: stir fry the vegetables

Step 5: cover the pot and simmer, mainly the soft carrots

Step 6: stir fry the prawns, add a slice of fragrant leaves, and add some white wine

Step 7: add coconut milk

Step 8: add fish sauce

Step 9: collect the soup in a big fire

Step 10: close the soup, turn off the heat and start the pot

Materials required:

Prawn: 300g

Onion: a few slices

Green peppers: two

Carrot: half a stick

Green curry sauce: 4 tablespoons

Coconut milk: half a cup

Fish sauce: moderate

White wine: moderate

Fragrant leaf: one piece

Note: there is olive oil in the curry sauce. Just stir fry until fragrant. Don't dry the soup. Leave some of the soup. The rice is very fragrant

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Tai Shi Qing Ka Li Chao Da Tou Xia