Easiest Way to Prepare Perfect Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn
Hello everybody, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Favorite Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn estimated approx 20 mins.
To begin with this particular recipe, we must first prepare a few components. You can cook Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn using 13 ingredients and 4 steps. Here is how you cook it.
Taste of thai really tasty
Ingredients and spices that need to be Take to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
- 10 large shrimp
- 1/2 cup of coconut cream
- 1 tsp of oil
- 1 tbsp of chopped garlic
- 50 grams of raw pepper corn
- 5 grachine thin slices
- 10 or more of sweet basil leaves
- 1 tbsp of red curry paste
- 1 1/2 tbsp of oyster sauce
- 1 tsp of sugar
- 1/4 cup of pork broth
- 1/2 tsp of fish sauce
- 1 green paprika slice
Instructions to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn
- In high heat used deep frying pan add oil, half coconut cream and red curry paste fry till everything combined
- Add shrimp and peppers fry for 3 minutes or until shrimp are cooked
- Add the rest of coconut and chili, paprika and grachine stir well
- Add oyster sauce, sugar, pork broth and fish sauce stir then finished with basil
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