Chu Chee River Prawns Delicious curry dishes, fragrant, coconut milk.
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Chu Chee River Prawns It is a type of traditional Thai food. There is a thick and edible soup that is infrequently popular with soft fish or river fish to make Chuchi, but today will be presented. Chu Chee River Prawns Recipe Another menu, Chu Chi, which has a delicious taste, the sweetness of the bouncy shrimp meat, plus the taste of red curry paste, spicy, salty, sweet, very well combined. Chu Chee River Prawns Suitable for people who want to change the taste from ordinary Chu Qi.
Ingredients for Chu Chee River Prawns
- 6 river prawns
- 3 cups coconut milk
- 2 chili peppers, chopped
- 4 kaffir lime leaves, chopped
- 1 tbsp fish sauce
- 2 tablespoons of palm sugar
- 2 tbsp seasoning powder
red curry paste ingredients
- 2 dried chilies, seeds removed
- 5 dried chilies, seeds removed
- 10 cloves of garlic
- Shallots, sliced 7 heads
- 1 teaspoon galangal
- Lemongrass, sliced 1 tablespoon
- 1 teaspoon chopped coriander root
- 1 tsp sea salt
- 1 teaspoon shrimp paste
How to make Chu Chee River Prawns
- Start by pounding red curry paste first by pounding dried chili peppers. Dry chili with sea salt until the chili is crushed, followed by galangal and lemongrass, pounded until fine, followed by shallots, garlic, coriander roots, shrimp paste, pound until the curry paste is smooth and homogeneous, set aside to wait for the next step.
- Then take the river prawns, cut the mustache, cut the back, remove the black veins, then bring the pan up to heat, add oil and wait for the oil to boil, add the river prawns to fry just enough for the prawn meat to be cooked well, set aside to wait for the water to pour over.
- Bring the pan to heat, bring half of the coconut milk and stir until it breaks down, followed by the red curry paste. Stir until fragrant curry paste, add the rest of the coconut milk, season with fish sauce. Sugar simmer until enough time, then turn off the heat.
- Arrange the fried shrimp beautifully on the plate, then pour the curry sauce over the fried shrimp and decorate the face with chopped kaffir lime leaves and chili peppers.
Tips
- Good shrimp, shrimp head and body must not come apart, the meat must be watery and messy.
- The shrimp paste used should be curry paste from Nakhon Si Thammarat because it will taste better than the shrimp paste in the market.
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