How to Cook Appetizing Curry shrimp with vegetable

Curry shrimp with vegetable. Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked. Next, add the zucchini and broccoli and let it cook for another minute. Include the raw shrimp and pour in the coconut milk, stir and bring heat up until it boils.

In this Thai-style dish, tender bites of shrimp, chickpeas, and zucchini are cooked alongside a flavorful mix of sweet coconut milk, spicy curry paste, and savory dried shiitake mushrooms (plus the flavorful water they rehydrate in). We're serving it with fluffy jasmine rice, which is perfect for soaking up the curry's vibrant flavors. Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough). You can have Curry shrimp with vegetable using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Curry shrimp with vegetable

1. Prepare 1 tablespoon of salt.
2. Prepare 100 g of frozen shrimp meat.
3. It's 1 tablespoon of Sichuan chili powder.
4. It's 25 g of Malaysia curry.
5. Prepare 100 g of baby cabbage.
6. You need 150 g of peas.
7. You need 100 g of shrimp meat.
8. Prepare 100 g of baby cabbage.
9. You need 75 g of flammulina velutipes.
10. It's of an egg.
11. It's 100 ml of milk.
12. You need 200 g of carrot.

Either stir basil into the curry or use as a garnish, whichever you prefer. Submit a Recipe Correction Thai Red Curry with Shrimp, Vegetables, and Infused Rice Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It's filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! BRING coconut milk to simmer in large skillet on medium heat.

Curry shrimp with vegetable instructions

1. Put peas、carrot into boiled water，3mins later，put baby cabbage into it. After 2mins，get all the food out..
2. Put frozen shrimp into boiled water，1min later，get the shrimp meat out.
3. Put all the ingredients together into a pan，stir gently，let the ingredients mix well.after 1or 2mins，cover the pot and simmer for 5-10mins..

Stir in curry paste and sugar until well blended; bring to boil. Stir in basil and fish sauce. Tender plump shrimp and vegetables in a spicy, rich coconut curry sauce. Although the list of ingredients seems long, this dish is very simple to prepare. The trick is to have everything prepped and ready to go right by the skillet.