Ingredients: 6 wild Argentine red shrimps, onion 1 each, zucchini 1 each, carrot 1 each, appropriate amount of onion, ginger and garlic, Thai red curry 100g, 400ml coconut milk, a little sea salt, a little black pepper, a little lemon and a little olive oil.

Steps of Thai curry Argentine red shrimp

1. Thaw and wash the Argentine red shrimp, trim it slightly, and remove the shrimp line after opening the back (deep-sea shrimp has a hard shell, so you can cut the shell with scissors before opening the back with a knife, so be careful with your hands).

2. Sprinkle a little sea salt and black pepper on the red shrimp, squeeze a little lemon juice to marinate 10 minutes, cut into pieces with side dishes, and mince onion, ginger and garlic (I personally like to use direct grinding for sea salt and black pepper).

3. Pour some olive oil into the pot, stir-fry the onion, ginger and garlic until fragrant, then stir-fry the red shrimp in turn until it changes color, add zucchini and carrot with base oil until it is transparent, add red curry when it is slightly cooked, stir-fry the shrimp and put it into coconut milk, and choose whether to add water according to the viscosity. Usually add a little pot cover to stew until the curry is red oil.

Step 4: You're done.