This is a simple method: Curry sauce uses curry powder, onions, ginger, garlic, chili, salt, MSG, and oil. Add water to curry powder to make a paste, fry it into curry slurry, add soup to make juice, and it will be yellow and salty. Poultry, meat, and aquatic products are all suitable, such as curry chicken slices, curry fish sticks, etc.

Ingredients: 100g dried red pepper, 10g bay leaves, 20g water, 100g lemongrass, 100g cardamom powder, 100g curry powder, 10g clove powder, 100g turmeric powder, 100g coconut minced, 600g oil curry, 300g shrimp cake, 75g minced onion, 20g minced garlic, 20g ginger, 20g minced dried onion, 45g refined salt, 300g flour, 40g sugar, concentrated lemon 50 grams of juice, 750 grams of raw oil, and 6500 grams of light soup.

Preparation method: First soak the fragrant leaves in water to extract the flavor, remove the residue and leave the water; cut the lemongrass into sections and mince it into minced fruit with a juice machine; put the shrimp cakes into a wok, dry over low heat and stir-fry until fragrant ; Then add oil to the wok, and at the same time put in minced onions, minced garlic, ginger and dried shallots. Then add minced lemongrass, bay leaf water, dried red pepper, etc. and sauté until fragrant; finally add minced coconut and turmeric powder. , curry powder, oil curry, and cardamom powder, use a wok and shovel to stir continuously. When the spicy taste comes out, add the remaining seasonings and shrimp cakes, mix well, and bring to a boil; scoop it up in a steel basin, cover with oil and set aside.

Note: If the curry sauce is not covered with oil, it will turn black if left open for too long.

Note: "Curry powder" is based on turmeric powder, with white pepper, coriander (coriander) seeds, cumin, cinnamon, ginger paste, star anise (anise), and Sichuan peppercorns (Sichuan peppercorns). ) and other spices are ground into powder. It is turmeric in color and spicy and fragrant. Since "curry powder" has a slightly bitter taste, when processing it into sauce, we must use more onions, garlic and other ingredients to stir-fry it. The curry aroma can be better brought out by removing the wok and blending it.

/Article/xxtw/twpl/fztwp/200605/6.htm The preparation of green curry is similar to other curries, except that the curry is green in color due to the use of coriander and lime peel.< /p>

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“Thai curry is extremely delicious

Coconut paste is added to Thai curry to reduce the spiciness and enhance the aroma. The addition of lemongrass, fish sauce, bay leaves and other spices also makes Thai curry unique. Red curry is a popular curry among Thais. Due to the addition of red curry paste, it has a red color and a spicy taste. Green curry prawns, due to the use of coriander and lime peel, the curry is green in color. It is also a famous curry in Thailand and is equally delicious.