Green curry is the most representative dish in Thai cuisine. It can be said that it is a collection of the essence of Thai native spices. It is rich in flavor and distinct in layers. This time I introduced you to the green curry seafood. The homemade green curry sauce is not well-matched in the country. You can use lobo green curry sauce instead. This is a common taste in Thailand. I have seen some folk chefs share some practices before, and there are recipes for cooking and cooking in Thailand. In fact, they are only rare. I love Thai food, plus many years of experience in Thai cooking, I hope to share the most authentic and authentic Thai cuisine.
The sea white shrimps are washed and opened, and the mud line is cut; the inner wall of the squid is cut with a flower knife and divided into small pieces;
After the three kinds of seafood ingredients are finished, they are heated to 7 minutes with hot water.
Heat the wok over medium heat, add a teaspoon of olive oil and heat it slightly, then add a tablespoon of coconut milk and stir-fry.
Add the homemade green curry paste and stir well, add the peas in turn, and simmer the squid rolls, clams and sea white shrimps.
Add fish sauce, coconut flavour, and finally add the remaining coconut milk to boil. Add the gold and do not change and shred the bitter orange leaves to the incense plate.
If you don't take a picture, you can only share the finished picture for your reference, but feel free to ask me.
1. When hot water is simmered in seafood, as long as it is just discolored, do not take too long and the meat is tight. 2. Use medium heat throughout the entire process. Do not overheat the stove. 3. After the ingredients are prepared in the early stage, the actual cooking time is about 3 minutes, don't be too long.