When I went to Thailand for a trip, I had a special liking for the curry crabs there, so I immediately went to the local supermarket to buy a bunch of sauces (the supermarket is much cheaper than the duty-free shops). After returning, I followed the instructions on the bags and made them repeatedly. Especially after adding this dish to the rice cake, the rice cake absorbs the fragrant soup, and the taste is even better! When you see white rice cakes, green vegetables, red crabs, golden sauces with rich curry flavors, why not make people covet? Pull up your sleeves and eat them, so you can't stop!
Wash the crab into two, onion, ginger slices, onion cut, rice cake soft standby
Pour the curry sauce into the bowl
Add two eggs, coconut milk or coconut milk (add as appropriate), a little salt and mix well
Heat the oil in the pan and add ginger and onion. If you have celery and pepper, you can also add it at the same time.
After the onion ginger is fragrant, pour the crab into the fried to seven mature
Add the prepared curry paste and rice cake to the crab
When the curry sauce is covered with crabs, rice cakes, and the crab shells turn red, sprinkle with chopped green onions.
1. If you use domestic curry powder, curry cream will taste a lot worse. 2. After adding rice cake, you must keep frying and prevent sticking. 3. If you do not put rice cake, coconut milk can be reduced to 150g. If you don't have milk with coconut milk, it is also very delicious. 4. If you like sweet, you can add some sugar. If you use coconut milk, don't add sugar, because coconut milk itself has a high sugar content. 5. Don't use all the soup, you can use it for bibimbap.