Thai Red Curry Shrimp--Thick Southern Style

Overview

Maybe it’s because it’s getting colder, but I’ve been thinking about eating Thai curry recently. I always like sweets, and I love all kinds of Thai curries with rich coconut flavor. There are different options for making curry at home. Today I chose a simple method with no technical content. It is similar to making instant noodles. Just put all the ingredients into the pot. It is relatively simple. Friends who like it can try it.

Tags

• hot dishes
• foreign cuisine
• children
• dinner with friends
• thai food
• curry
• summer recipes
• lunch
• coconut milk
• onions
• prawns
• red oil
• starch
• thai red curry paste
• garlic

Ingredients

Steps

1. 1 Note that coconut milk is not coconut milk, any brand of curry paste will do.

   

2. 2 Chop the garlic cloves into mince and shred the onions and set aside. Cut off the shrimp whiskers and threads from the prawns, clean the dirt in the shrimp heads, and cut along the back of the shrimp, being careful not to cut it. Dip one side into dry starch.

   

3. 3 Put an appropriate amount of oil in the pot and fry the shrimp until golden brown.

   

4. 4 Drain off the excess oil from the fried shrimps and set aside.

   

5. 5 Take another pot and sauté the minced garlic and onions until they change colour.

   

6. 6 Add red curry paste and stir-fry slowly over low heat.

   

7. 7 Add coconut milk and bring to a boil over medium heat.

   

8. 8 After the pot is boiled, add the fried prawns and bring the pot back to the boil. (Adjust the cooking time according to the thickness of the soup.)

   

9. 9 Add a little red oil before serving.

   

10. 10 *300ml of coconut milk is almost a whole can. Generally, a can is about 400ml, so if you like the strong coconut milk flavor, you can put it all in. However, in order to avoid the soup being too thin, it is recommended to simmer it for a while on medium heat. * Different brands of red curry paste have different concentrations and saltiness. The one I bought is relatively thick and salty, so 2 tablespoons is enough, and there is no need to add any more salt. So when making it, it is recommended to taste the curry paste in advance and then increase or decrease the amount appropriately. *In fact, it is best to add some fresh lemongrass when making Thai curry, but it is not that easy to find (at least it is difficult in ordinary supermarkets), so I did not add it in today’s simplified version. If possible, it is recommended to add one, the taste will be different. *Red oil is actually chili oil. It doesn’t make it spicy and is just for coloring. If you don’t like it or don’t have it, you can leave it out.