Today, this "Thai Red Curry Seafood Fried Rice" is much simpler. It is a lazy version! ! Because the canned Thai red curry paste (red curry paste made in Thailand), as long as the materials are ready, the pan will be fried quickly, and the fried rice with a slap in the eye will be on the table!
Round pepper shredded, ginger garlic chopped and shredded; Thai small red pickled pepper chopped; parsley cut into pieces
Wash the fish and drain the water. (Shrimp shelled and peeled to leave the tail, or you can enjoy the shell with the lead, you can enjoy it)
Rice is ready (if it is agglomerated, use chopsticks or wooden shovel to disperse)
Eggs with a little salt to break up
Fry the eggs and serve them for use.
Hot oil in the pot, sauté the little red pickled pepper and ginger garlic, then stir fry until the color changes, then add the round pepper and stir fry
Add Thai red curry sauce and fish sauce, add some coconut sugar or brown sugar if you like, stir fry evenly
Add rice and cooked eggs and stir well
Try the taste. If you feel salty enough, add some salt to taste. Finally, add the parsley and stir well.
1, Thai red curry sauce, some more sophisticated people will do it at home, fear the trouble to buy ready-made, very convenient taste is also good; 2, curry sauce and fish sauce have a certain salty taste, so try to taste before the final salt, so as not to be salty; 3, if you do not eat seafood, you can change to chicken or other meat, the side dishes can also be replaced at will, like and convenient; 4, eggs can be added or not, I am for the sake of rich materials, some old Wu comrades can bring a lunch. Ok, I apologize for it, and send another small flower~ I’m going to take a photo of the East and West shots on weekdays. It’s coming in handy, oh~