Saving summer taste buds with Thai signature dish: Thai Curry Shrimp(yong tai shi zhao pai cai zheng jiu xia ri wei lei tai shi ka li xia )

Saving summer taste buds with Thai signature dish: Thai Curry Shrimp

Introduction:

"It's the hottest time of the year. I don't have any appetite in this weather. I always want to eat something sour and spicy to stimulate my taste buds. Suddenly, I miss the taste of Thai Style Curry Shrimp. Every time I go to a Thai restaurant, I always like to order this dish. The tender and fat shrimp meat has a sour and spicy taste that stimulates the taste buds I forgot to buy onion, but it's delicious. It's not inferior to the restaurant. The thick coconut curry juice is wrapped in the shrimp meat. With the spicy peppers, citric acid and the fragrance of jiucengta, you can sip the curry juice on the surface of the shrimp, and then peel out the tender shrimp meat. It's so delicious that you can't stop eating. After eating prawns, mix curry juice with rice. It's sour and spicy. It's absolutely saving summer taste buds. "

Production steps:

Step 1: the material is ready.

Step 2: wash the shrimp and cut the shell from the back with scissors (if there is shrimp thread, pick it out with toothpick, I have no shrimp thread).

Step 3: cut the Chaotian pepper into rings, chop the onion and garlic, chop them in a nine layer tower, and prepare the coconut milk, spicy curry and lemon.

Step 4: heat up the oil in the frying pan, add chopped green onion and garlic, and saute with Chaotian pepper.

Step 5: stir fry the dried shrimps.

Step 6: fry until the shell of the shrimp is completely discolored.

Step 7: put in the spicy curry, pour in the prepared coconut juice, stir well.

Step 8: when the curry and coconut milk are completely blended, squeeze in the lemon juice.

Step 9: pour into the nine layer tower, stir fry evenly, turn to low heat and simmer for about 2-3 minutes.

Step 10: add salt and sugar to taste.

Materials required:

Shrimp: 300g

Lemon: 1 / 2

Chaotian pepper: 3

Nine storey Tower: 2 branches

Spicy curry: 2 yuan

Coconut milk: 150 ml

Scallion: 1

Garlic: 3 cloves

Salt: 1 teaspoon

Sugar: 1 / 2 teaspoon

Note: 1. Thai Style Seafood Curry is mainly hot and sour, so coconut milk, Chaotian pepper, lemon and nine layer tower are indispensable. If you don't have a nine story tower, you can use mint, lemon leaf and citronella instead. If you don't have coconut milk, you can use coconut milk or milk instead. 2. The purpose of cutting the shrimp back is to make it easy to taste and remove the shrimp line. 3. If you have onions at home, you can add some more onions to enrich the taste. You can also add some vegetables, such as broccoli, zucchini, colored peppers and so on, for more comprehensive nutrition. 4. Don't cook the shrimp for too long, or it will harden and affect the taste. 5. If you like more juice, you can put more coconut milk.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Yong Tai Shi Zhao Pai Cai Zheng Jiu Xia Ri Wei Lei Tai Shi Ka Li Xia