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

Recipe: Appetizing Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn Delicious, fresh and tasty.

Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn. There are lots of ways you can adapt this recipe to switch up the flavor slightly or make it work for a Paleo, Keto, or Gluten Free diet. For a Paleo option, substitute coconut aminos for the soy sauce and top with chopped cashews instead of peanuts. For a keto Kung Pao Shrimp, just leave out the honey.

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You can have Shue she Kung or shrimp red coconut curry in spicy sauce with pepper corn using 13 ingredients and 4 steps. Here is how you achieve it.

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

1. It’s 10 large of shrimp.

2. You need 1/2 cup of of coconut cream.

3. Prepare 1 tsp of of oil.

4. You need 1 tbsp of of chopped garlic.

5. You need 50 grams of of raw pepper corn.

6. You need 5 of grachine thin slices.

7. You need 10 of or more of sweet basil leaves.

8. Prepare 1 tbsp of of red curry paste.

9. It’s 1 1/2 tbsp of of oyster sauce.

10. Prepare 1 tsp of of sugar.

11. You need 1/4 cup of of pork broth.

12. Prepare 1/2 tsp of of fish sauce.

13. You need 1 of green paprika slice.

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

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.

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