Thai Curry Recipe (Coconut shrimp)
Thai curry recipe - A menu that is almost the same as soup with thick broth especially if it's not curry. However, in the process, curry is cooked longer to produce a thick broth or broth, different from a soup. Above is a little process and appearance of curry, and which I will share is the Thai curry recipe.
To be able to produce glutinous broth, the main ingredient is needed, namely coconut shrimp. Because the process is quite long, you need to prepare it carefully first. Then curious about the cooking process, read the article below.
Makes about 4 servings
- 10-12 large fresh or frozen shrimp
- 1/2 cup flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- An egg
- 1/4 to 1/2 tsp cayenne pepper
- 1/3 cup of cold water/ice water
- 1/2 cup of dry shredded unsweetened coconut (the baking type)
- 1 cup of coconut/canola/corn oil
- For this Thai curry recipe, start off by thawing the frozen shrimp.
- Then remove shrimp from the shells; do not remove the tails.
- Obtain a large bowl, and add in the flour, salt, baking powder, and cayenne pepper.
- Mix contents with a fork. Add an egg, stir, and then add water.
- Stir until the batter becomes fairly smooth. Place the dry coconut onto a plate; spread it.
- Then dip the shrimp into the batter (hold it from its tail), and place it in the coconut.
- Put shrimp onto a dry clean plate. Obtain a frying pan. Then heat a cup of coconut/canola/corn oil over medium-high to high heat.
- Ensure oil is about 1 inch thick. Lines of heat should rise from the bottom of the pan when it is ready for cooking.
- Place shrimp into the pan one at a time. Then lower heat to medium. Cook each side for 20 seconds.
- Use tongs to help you turn the shrimp. Place a piece of parchment paper onto a clean surface.
- Shrimp should be removed from the oil when shrimp appears light to a medium golden brown.
- Place shrimp onto the parchment paper for drying. Serve immediately with Thai sweet chilli sauce, or freshly made mango sauce.
- Enjoy this delicious Thai curry recipe! Note that you can adjust the recipe to make it gluten-free. Just substitute regular flour with ¼ a cup of rice flour, and ¼ a cup of cornstarch.
That's a Thai curry recipe with coconut shrimp, and for readers, if you like this recipe article, please share it with your friends or relatives. Happy reading the other articles and enjoy the cooking.