Save your summer taste buds with Thai signature dish – Thai curry shrimp
Overview
It’s the hottest time of the year again, and with such weather, I have no appetite at all. I always want to eat something sour and spicy to stimulate my taste buds. Suddenly, I really miss the taste of Thai curry shrimp. I love to order this dish every time I go to a Thai restaurant. The plump and tender shrimp meat, the spicy and sour taste that stimulates the taste buds, make people want to stop... I forgot to buy onions, but the taste is already great, and it is definitely not inferior to the restaurant. The thick coconut milk curry sauce wraps the shrimp meat, plus the spiciness of the chili pepper, the sourness of the lemon and the aroma of the nine-story pagoda. Sip the curry soup on the surface of the shrimp, and then peel off the plump and tender shrimp meat. It is so delicious that you can't stop eating it. After eating the prawns, mix the curry sauce into the rice. It is sour, spicy and fragrant, and will definitely save your summer taste buds.
Tags
Ingredients
Steps
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Materials are ready.
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Wash the shrimps and use scissors to cut the shrimp shells from the back (if there are shrimp lines, use a toothpick to pick them out. Mine is clean and there are no shrimp lines).
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Cut the chilies into rings, mince the onions and garlic, mince the nine-layer tower, and prepare the coconut milk, spicy curry, and lemon.
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Heat the oil in the wok, add the minced onion, garlic, and chili pepper rings and sauté until fragrant.
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Add the drained shrimp and stir-fry.
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Sauté until the shells of the shrimp change color completely.
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Add the spicy curry cubes, pour in the prepared coconut milk, and stir-fry evenly.
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When the curry and coconut milk are completely combined, squeeze in the lemon juice.
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Pour in the chopped nine-layer tower, stir-fry evenly, turn to low heat and simmer for about 2-3 minutes.
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Finally add salt and sugar to taste.
