Hello everyone! 👋
This post is about a shrimp dish 🍤. The star of this menu is shrimp, which has a sweet and delicious taste because of its freshness. I must say that one of the highlights of Phra Nakhon Si Ayutthaya province is definitely the giant freshwater prawns 🦐.
Since Ayutthaya is located in the central region where many important rivers converge 🌊, it has become a fertile water source full of minerals. This makes the freshwater prawns here not only tasty and firm but also reasonably priced because they come directly from the source.
Another reason I decided to make this dish is that one day, while I was dining at a restaurant 🍽️, I met an old man 👴 who was walking around selling shrimp. He had about 5 bags that he got from a wholesale shop. I bought one bag from him for 320 THB (about 10 USD) 💵, which was around 1 kilogram.
I kept thinking about what dish I should cook, and finally, I decided to make Shrimp in Red Curry Sauce 🍛🦐.
I think the highlight of giant freshwater prawns 🦐 is their large size, firm meat, and most importantly, the shrimp head fat 🧡, which has a creamy, rich flavor. It’s absolutely delicious when eaten with warm steamed rice 🍚✨.
Have you guys ever tried giant freshwater prawns yet? 🤔😋
Alright then, let’s start with the steps to make Shrimp in Red Curry Sauce 🦐🍛!
🍛 Shrimp in Red Curry Sauce (Chu Chee Goong)
The ingredients are as follows:
- 🦐 Shrimp – 16 pieces (Shells on or off as you prefer)
- 🍯 Coconut palm sugar – 1 tbsp
- 🌶️ Red curry paste – 2 tbsp
- 🥥 Coconut milk – 250 ml (about 1 cup)
- 🧂 Fish sauce – 1 tbsp
- 🧂 Salt – ½ tsp
- 🌶️ Red chili – 2 pieces (sliced thin for garnish)
- 🍃 Kaffir lime leaves – 4 leaves (thinly sliced)
Cooking Instructions:
Step 1 : I will wash the shrimp thoroughly and peel the shells off the body. Then, I will trim the tips of the heads but keep the shrimp heads on, because that’s where the delicious creamy fat is. 🦐✨
Step 2 : After that, I will thinly slice the kaffir lime leaves 🍃 to bring out their fragrance. I will also slice the red chili 🌶️, but remove the seeds to avoid extra spiciness, since the red curry paste already gives enough heat. The chili is mainly added for a touch of color ✨.
Step 3 : Once all the ingredients are ready, it’s time to start cooking! 👩🍳 First, I pour the coconut milk 🥥 into a pan over low heat, then add the red curry paste 🌶️. Stir and let them simmer together for a while until well combined. ✨
Step 4 : Season with coconut palm sugar 🍯, salt 🧂, and fish sauce 🧂. Stir well and let everything blend together nicely. ✨ This step fills the kitchen with a wonderful, fragrant aroma 🌿
Step 5 : Add the shrimp 🦐 to the pan and stir-fry until they turn a golden color ✨.
Step 6 : Add the sliced kaffir lime leaves 🍃 and red chili 🌶️ to enhance the fragrance and add beautiful color. Stir everything together for about 30 seconds, and it’s done! ✨
And here is the final look of the Shrimp in Red Curry Sauce 🍤🍛, with a perfect balance of sweet, salty, and creamy flavors. It goes perfectly with warm steamed rice 🍚—absolutely delicious! 😋 I hope my post will be helpful and inspiring for all of you. ✨
Take photo By : iPhone 15 Pro Max
❤️ I hope my friend will enjoy with my post.
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