Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shue she kung or shrimp red coconut curry in spicy sauce with pepper corn. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
- Take 10 large shrimp
- Make ready 1/2 cup of coconut cream
- Prepare 1 tsp of oil
- Prepare 1 tbsp of chopped garlic
- Take 50 grams of raw pepper corn
- Prepare 5 grachine thin slices
- Prepare 10 or more of sweet basil leaves
- Prepare 1 tbsp of red curry paste
- Make ready 1 1/2 tbsp of oyster sauce
- Get 1 tsp of sugar
- Make ready 1/4 cup of pork broth
- Make ready 1/2 tsp of fish sauce
- Make ready 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.
Instructions to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
- In high heat used deep frying pan add oil, half coconut cream and red curry paste fry till everything combined
- Add shrimp and peppers fry for 3 minutes or until shrimp are cooked
- Add the rest of coconut and chili, paprika and grachine stir well
- 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.
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