𝐃𝐨 𝐲𝐨𝐮
𝐥𝐢𝐤𝐞 𝐫𝐞𝐝 𝐜𝐮𝐫𝐫𝐲
𝐰𝐢𝐭𝐡 𝐫𝐢𝐜𝐞 𝐨𝐫
𝐧𝐨𝐨𝐝𝐥𝐞𝐬 ?
Made red curry rice a couple of
days ago but I think it also goes well with rice noodles cause noodles would certainly
absorb coconut curry soup with so much flavour, and I just can’t wait to try it
out! This time I cook it with shells-on tiger prawns that I recently bought
from a Korean butcher Treestone, the prawns are so meaty and juicy which make this dish
more seriously delicious. I believe it’s easy enough for any meal of the week. Here
is how I make it:
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
(serving 2)
-2 packs of vermicelli noodles.
-45g Red Thai curry paste from Bart.
-200 ml
coconut milk.
-200 ml
dashi or chicken stock.
-5 tiger
prawns with shells on. (Unpeeled)
-Bamboo
shoots and seafood sticks. (Optional.)
-1 bunch
coriander.
-1 sunny
side-up egg. (I use egg from Clarence Court.)
𝐂𝐨𝐨𝐤𝐢𝐧𝐠
𝐦𝐞𝐭𝐡𝐨𝐝
-Heat
oil in a large pan over medium high heat, add tiger prawns and cook until both
sides have turned opaque, set aside.
-Reduce
to medium heat, add red curry paste to sizzle for a few seconds.
-Pour in
coconut milk and stock, bring to boil and reduce the heat to a simmer.
-Meanwhile
cook vermicelli
noodles in boiling water for 1 minute.
-Put tiger
prawns, bamboo shoots, seafood sticks, half bunch coriander and vermicelli noodles into
the pan and stir with red curry soup for a further 3 minutes.
-Top
with coriander and sunny side-up egg, enjoy.
最近突然有點迷上泰式紅咖哩，繼前幾天做了紅咖哩飯之後，因為在IG看到有湯米粉版本的，於是腦波弱的我也馬上來嘗試煮看看；這次還一起下了前陣子在韓國肉店買的帶殼虎蝦，覺得炒過之後更增添海鮮的風味，而且蝦肉好肥美，讓我不禁有點不想再買超市的蝦。不得不說吸滿了紅咖哩湯汁的米粉真是讓人稀哩呼嚕吃的一口接一口，唯一美中不足的是家裡沒有萊姆了，如果能擠點萊姆汁應該就更酸香可口。
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