Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn
Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, 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 unique. This is gonna smell and look delicious.

Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn is something which I have loved my entire life. They are fine and they look wonderful.

The sauce for this delicious shrimp main dish is made by cooking our homemade basic red curry together with heavy coconut cream, giving it a rich and thick. The spices in the coconut curry sauce are A mild coconut curry sauce with a beautiful depth of flavour that belies how quick and easy it is. It smells like curry powder and is not spicy, if you buy it from standard supermarkets. If you get it from a speciality store, check the spiciness before using.

To begin with this recipe, we have to first prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
  1. Take 10 large shrimp
  2. Make ready 1/2 cup of coconut cream
  3. Take 1 tsp of oil
  4. Get 1 tbsp of chopped garlic
  5. Get 50 grams of raw pepper corn
  6. Get 5 grachine thin slices
  7. Prepare 10 or more of sweet basil leaves
  8. Get 1 tbsp of red curry paste
  9. Prepare 1 1/2 tbsp of oyster sauce
  10. Make ready 1 tsp of sugar
  11. Get 1/4 cup of pork broth
  12. Take 1/2 tsp of fish sauce
  13. Get 1 green paprika slice

Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice. Season with cumin, coriander, and curry powder.

Steps to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
  1. In high heat used deep frying pan add oil, half coconut cream and red curry paste fry till everything combined
  2. Add shrimp and peppers fry for 3 minutes or until shrimp are cooked
  3. Add the rest of coconut and chili, paprika and grachine stir well
  4. Add oyster sauce, sugar, pork broth and fish sauce stir then finished with basil

Serve over hot cooked brown rice. Season with cumin, coriander, and curry powder. Stir in coconut milk, sugar, and crushed red pepper flakes. Made it without the shrimp and over rice. substituted coconut milk for milk i heated in a pan and spiced with nutmeg. While it was quick to make, I found this dish lacked a certain complexity I like in curry—but it also tasted overwhelmingly like lime so it felt bland and overpowering all at once.

So that’s going to wrap this up with this special food shue she kung or shrimp red coconut curry in spicy sauce with pepper corn recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!