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Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn
Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn

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We hope you got insight from reading it, now let’s go back to shue she kung or shrimp red coconut curry in spicy sauce with pepper corn recipe. To cook shue she kung or shrimp red coconut curry in spicy sauce with pepper corn you only need 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
  1. Use 10 large shrimp
  2. Use 1/2 cup of coconut cream
  3. Provide 1 tsp of oil
  4. You need 1 tbsp of chopped garlic
  5. Use 50 grams of raw pepper corn
  6. You need 5 grachine thin slices
  7. Prepare 10 or more of sweet basil leaves
  8. You need 1 tbsp of red curry paste
  9. Take 1 1/2 tbsp of oyster sauce
  10. Provide 1 tsp of sugar
  11. Take 1/4 cup of pork broth
  12. Prepare 1/2 tsp of fish sauce
  13. Take 1 green paprika slice
Instructions to make Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn:
  1. In high heat used deep frying pan add oil, half coconut cream and red curry paste fry till everything combined
  2. Add shrimp and peppers fry for 3 minutes or until shrimp are cooked
  3. Add the rest of coconut and chili, paprika and grachine stir well
  4. Add oyster sauce, sugar, pork broth and fish sauce stir then finished with basil

Coconut shrimp curry is one of those quick and easy weeknight dishes. I have made this dish two times for my wife and she just loves it,the second time I made it I add mushrooms and green red and yellow peppers. I paired this with a peanut-coconut crust tofu (from a Cooking Light recipe) and served over spicy yaki-soba noodles (store bought). A spicy red curry made with dried chili peppers, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s), and sometimes other vegetables.

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