Catherine Lynch
Catherine Lynch’s creamy shrimp curry.
Creamy prawn curry
material
1/2 tablespoon of oil
1/2 tablespoon of green curry paste
20 raw shrimp (without shell)
160ml coconut milk
1/2 tablespoon of dark soy sauce
1/2 teaspoon sugar
Green beans 300g
2 cups of cauliflower rice
1 teaspoon cornstarch
1 teaspoon fresh coriander
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Method
Add oil to the frying pan little by little, add the green curry paste, and cook until fragrant. Put the shrimp in a frying pan.
Put coconut milk, soy sauce and sugar in a frying pan, bring to a boil and simmer for 8-10 minutes without a lid.
Put the green beans in a saucepan with a small amount of water and simmer for 8-10 minutes. After cooking, drain the water.
Add cauliflower rice to a saucepan or frying pan with a small amount of water and cook until tender. 4-5 minutes.
If you need to thicken the curry sauce, mix the cornstarch with a small amount of water to make a fluid paste. Add this to the curry and bring to a boil.
Serve with fresh coriander leaves.