Step 1

The shrimp should be picked out of the mud sausage, open the back, and use scissors to complete it, it feels much easier than using a knife, prepare the onion, and cut the bell pepper

Step 2

The shrimp are fried first, it doesn’t take long, it changes color, and it is quickly fished up

Step 3

Heat the oil again, heat the oil, stir-fry the ginger slices and onions over high heat, add the bell peppers and continue to stir-fry for about a minute

Step 4

Add about 200ml of water, coconut milk, curry paste, rock sugar, bring to a boil over medium heat, pushing from time to time until the curry cubes dissolve and the white of the coconut milk turns curry color

Step 5

Pour in the shrimp, turn to high heat, cover and simmer for two minutes, open the lid, add two spoons of fish sauce, and collect the juice