Thai Restaurants 🇹🇭 Curry

It is a reproduction recipe of authentic & easy "Kung Patpong Curry" using ingredients of business supermarket made by a boyfriend who ran a Thai restaurant.

🛒 material

Whirlfish Shrimp: 1 pack (plenty)

Onions: 1 pc

Bell pepper: 2-3 pcs

Garlic: Appropriate amount (chopped)

Egg: 2 pieces

Gyomu Super "Phu Phat Phong Curry no Moto": 2-3 spoons

Oil (for frying): appropriate amount

👩‍🍳.

1. Shrimp preparation

1. Peel the shell of the shrimp, make a cut in the back and carefully remove the back of the shrimp one by one.

2. Boil water in a pot, put the pre-treated shrimp, and put it in a colander once.

2. Cut vegetables

1. Cut the onion into bite-sized pieces.

2. Remove the seeds of the peppers and cut them into bite-sized pieces.

3. Preparation of combined egg liquid

1. Crack * * 2 eggs * * into a bowl and mix well using a fork or similar to cut the whites.

2. Add 2-3 spoons of Phu Phat Phong Curry Moto and mix well with the egg mixture.

4. Stir-fry finish

1. Heat oil in a frying pan, add minced garlic and stir-fry.

2. When the garlic starts to smell, add the chopped onions and peppers and stir-fry.

3. When the whole is cooked, add the blanched shrimp to the frying pan.

4. After the ingredients are fried, pour the pre-mixed egg mixture into the pan at once.

5. Stir-fry the whole egg gently and quickly so that the egg becomes soft-boiled!

💡 Points

By quickly blanching the shrimp in advance, the body will not become hard and will have a plump texture. After adding the last egg liquid, it is a trick to bring it closer to the taste of the shop to finish it in a "thick" state without overcooking!