(If you like spicy curry, you can prepare millet pepper, if you don't like it, you don't have to put it oh!)
Steps:
Wash fresh shrimp, cut the front of the head with scissors and squeeze out the sacs; open the back to remove the shrimp threads, or cut through the middle of the stomach to remove the threads.
Treated fresh shrimp blanching, discoloration can be fished out.
Small millet chili and green onion cut into small pieces, garlic cut into cloves, green onion cut into scallions.
Pour the frying pan into the appropriate amount of vegetable oil, heat and turn to low heat into the garlic cloves, millet chili sautéed.
tips: you can prepare a little onion to put in the fried, the flavor is more fragrant oh!
Put in two pieces of yellow curry cubes, wait until the yellow curry cubes completely melted pour coconut milk.
Pour in the coconut milk and stir fry evenly, then add a little water and turn to medium heat.
Tips: you don't need too much water, about half a bowl of water, if you want a stronger coconut flavor you can pour in more coconut milk.
When it boils, pour in the blanched shrimp and stir-fry to coat the shrimp evenly with the curry sauce.
Toss in the rosemary, thyme and sweet basil leaves and stir-fry well, turn down the heat and simmer for 5 minutes with the lid on.
After 5 minutes, remove from the pan, serve in bowls and sprinkle with the prepared scallions.
tips: there is no salt here because the curry is already heavily salted, so you don't need to prepare chicken essence, monosodium glutamate, or table salt. In addition, you can also prepare some potatoes, carrots, corn in it Oh, these side dishes need to be boiled in white water in advance and then put into the shrimp stage can be put in. But pay attention to the amount of curry, if you add more can prepare more a piece to two pieces of curry, coconut milk is the same to prepare some more.
Summary
This one Thai curry shrimp is not very simple? Apart from handling the shrimp, it only took Eat Eat 10 minutes to make this dish, which is a blessing for those who are lazy! And the cost is very low. In the spices, the most expensive is the coconut milk more than ten dollars a bottle, the ingredients used in the fresh shrimp, but also in the tens of dollars or so. Put outside the Southeast Asian specialty restaurants, if the same number of shrimp to compare, may be one or two hundred dollars or to it. Then talk about the flavor, this dish to curry named certainly curry-based, coconut milk as a supplement, no coconut milk curry shrimp eat up the layered sense is not so rich. In addition to the light basil, rosemary, thyme flavor in the curry sauce full bloom, when you bite into a mouthful, not only the curry mixed with coconut milk flavor, but also the three spices of the fragrance, intriguing. If you have put some millet chili, then your curry spicy flavor is heavier and tastes very good! If you like spicy, you can put a little bit of it!