How to make shrimp curry with T-Asia powder curry
Herbie bought a curry for one person from T-Asia Retre, and I didn't like instant food, so I left it unattended, but it was hot and I had to set it up in a hurry, so I heated it up in a pot and tried a little bit of it, and it was so delicious. I felt like I was watching Curry's new world. It really tasted like curry in Southeast Asia. It tastes like Thai curry, which I like. After that day, I changed from Odu* curry to T-Asia curry. How can love change? It changed. Later, I went to the mart to buy it, and there was also a powder product. It was for four people. Of course, you have to prepare the ingredients separately. As expected, it tastes like that even with powder. I like Thai curry with coconut milk. When I make curry, I add coconut milk or if I don't have it, I add whipped cream and it tastes exactly like that. Instead of water, I boiled it with milk to increase the nutritional value. Milk is a complete food, so curry boiled with milk is a complete food, right? It must be a more complete food because there are more vegetables and shrimp in it besides milk.^^ Nutritionally, the curry is complete! I love the texture of the shrimp.^^ a bowl of rice. It's a taste that makes you feel like you're out of home in summer.^^
4 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Curry
    1pack
  • Shrimp.
    200g
  • Potato
    1ea
  • onion
    1ea
  • Carrot
    7cm
  • Young squash
    10cm
  • oyster mushroom
    10piece
  • Milk
    600ml
Cooking Steps
STEP 1/7
Defrost frozen shrimp in water. (You can use different meat depending on your preference or refrigerator situation~) Wash vegetables and cut them into cubes.
STEP 2/7
Add plenty of oil and stir-fry vegetables except pumpkins. Pumpkin cooks quickly, so put it in later.
STEP 3/7
Stir-fry for about 2 minutes, then add milk, pumpkin, and cook the ingredients thoroughly. You can add water and boil it, or mix water and milk in an appropriate amount.
STEP 4/7
When the ingredients are almost cooked, reduce the heat and add the curry powder and mix well. Curry powder doesn't clump up when you lower the heat. If you're worried about the powder clumping, you can mix it with milk or water first. You can add water or milk to your liking while looking at the concentration you want.
STEP 5/7
Put in the shrimp, please.
STEP 6/7
Bring to a boil and turn off the heat when the shrimp are cooked. If you boil shrimp for a long time, it becomes hard and tastes bad.
STEP 7/7
Place as much rice as you want in a bowl and serve with curry.
- When you make curry with milk, it tastes deeper. - Add the thawed shrimp at the end and boil it for a while, turn off the heat when it's cooked. If you cook it for a long time, the chewy taste disappears.
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