Step 1

Wash the fresh shrimp you bought, cut off the shrimp spines and whiskers from the shrimp head, then cut the back and pick out the mud sausage

Step 2

Then add a few pieces of ginger, a little cooking wine and a spoonful of cornstarch, mix well with your hands, and marinate aside for a while.

Step 3

Wash the green peppers and cut them into bite-sized pieces, and boil them in water for two or three minutes until the green peppers change color and are cooked, then remove them and set aside

Step 4

Peel and wash the potatoes and cut them into bite-sized pieces. Then boil for six or seven minutes until the potatoes are cooked. Then scoop it up and set aside

Step 5

Cut into bite-sized pieces like half an onion.

Step 6

Heat the pan with cold oil, pour a small half pot of oil into the pot, heat until 80% hot, add half of the potatoes and fry until golden brown on all sides.

Step 7

Then pour the fresh shrimp that have been marinated in advance into the oil pan and fry until the shrimp body is bent and deformed, the whole color turns red, and when it is cooked, it can be removed and drained for later use.

Step 8

Leave a little oil in the pot, then add half of the onion and stir-fry, then add the other half of the potatoes and green peppers that are not fried and stir-fry over low heat.

Step 9

Then add half a box of chopped curry cubes and stir-fry evenly

Step 10

Then pour in the coconut milk and hot water, stir gently and stir-fry

Step 11

Then add the remaining half of the onion, as well as the fried shrimp and fried potatoes, then stir-fry over low heat to prevent sticking, at this time you can taste the taste, add a little sugar to taste, and then continue to stir-fry until the whole pot of curry boils lightly and comes out of the pot.

Step 12

After serving, sprinkle with a little shredded coconut for a more delicious taste.