Last time I tried to use Thai curry to make curry chicken. In fact, the practice of Japanese curry is similar. I have always thought about whether there are other dishes with Thai curry. I went to the vegetable market today and saw that a seafood stall was engaged in activities, saying "26 yuan in prawns". The price is relatively attractive, and the price of the previous shrimp has been more than thirty.

I started to think whether it would be dead shrimp, or the kind of immortal half -life, but I rarely saw the shrimp that said very fiercely. After seeing that there are many people buying it, but all of them are trying to try. After all, buy too much, and it is uncomfortable when encountering dead shrimp. Most people buy half a catty or a pound of pounds. I originally wanted to buy half a pound, but I still have a little beating at watching him, but it doesn't matter. Buy a pound and one pound.

Speaking of Thailand, in addition to durian winter yin merit curry, it is very famous including seafood. Thai seafood is famous, big and fresh, and the price is very attractive, but in recent years Usually Thai people are used for carbon roasted or used to make curry seafood. The sweetness of seafood and the spicy coconut aroma of Thai curry is indeed an artifact that can give a few bowls of rice.

Every time I talk about curry, I can't help but think of Thai curry crab and curry shrimp. In fact, it is not shrimp and crabs that make me remember, but the seductive curry sauce. , Mix white rice and eat two bowls. But this time I want to try other methods, do not add coconut milk, and do not need a lot of juice, hang the curry sauce directly on the shrimp.

Thai curry shrimp can be said to be a signature dish in the Thai restaurant. The main ingredients are prawns, coconut milk and curry, and some will add potatoes, colored peppers, onions and other side dishes. Although this dish looks very tall, in fact, it is not difficult. Just combine the prawns and curry that are processed in advance. , It's so delicious to suck your fingers!

When I got home, I washed the shrimp first. What surprised me was that most of the shrimps were alive, and some were lively, splashing my water. Start handle shrimp, cut off the pointed place of the shrimp first, and then open the back of the shrimp. To be honest, my knife worker is really not very good. Say too much, say less, and have full patience.

Wash the back and clean the shrimp intestines, you can dry the shrimp, and then wrap it with starch. I tried to fry the shrimp first, and then stir -fry it with garlic and curry sauce. It was a bit like a wind -like wind. I was also trying this way for the first time. Usually I rarely explode things. After all, I need to use a lot of oil. I waste it if it is not properly handled. I will be scolded by my mother, so this time I do n’t have to have too much oil. Try to find a small thing to fry. The effect is still good.

Cut a large amount of garlic and fry the garlic first. You do n’t need a lot of fire. If it is low, it is easy to focus. When the garlic is almost fried, you can add the curry sauce to stir fry. When you hear the fragrance, put the shrimp and stir fry. Stir fry simply, otherwise the curry sauce is also easy to be burnt. To be honest, selling is also good, and it tastes good.

If you like spicy, you can add some millet spicy. If you have conditions, you can add lemon juice and mint more like a Thai style. Curry can choose curry blocks or curry powder. The taste of cooking is more layered.