[ Eng Sub ] ฉู่ฉี่กุ้ง เมนูใจเย็น ( Thai red curry shrimp recipe | Chu Chee Goong )

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier and fresher.

palm sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey is a natural sweetener that can be used as a substitute.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor without fish.

Cut off the head of the shrimp, peel off the shell, cut the back, and remove the black veins.

Turn on the gas stove on low.

Slowly simmer the coconut milk until it breaks up, stirring periodically with a spatula to prevent burning and sticking.

Look for oil floating up to the top of the coconut milk, indicating it has started to shine and thicken.

Simmer the curry paste continuously until you see red oil floating to the top.

Add coconut sugar and simmer until dissolved.

If you prefer a thicker curry paste, do not add more coconut milk; otherwise, add coconut milk to reduce thickness.

Once the shrimp are cooked, cut kaffir lime leaves into strips and sprinkle on top.

Cut red chili into strips and garnish the dish with chopped kaffir lime leaves and chopped red chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens