There are a lot of curries and fried rice. Have you ever tasted Thai? Everyone's taste is different. It's not hard to make Thai taste. Today, I'd like to introduce the practice of Thai curries and fried rice.
1. Shred the round peppers, chop the ginger and garlic; shred the Thai small red pickled peppers, cut the parsley into sections, wash the seafood and drain the water for standby (remove the shell, peel and leave the tail of the shrimp, or like to take the head with the shell, whatever you like).
2. Rice is ready (use chopsticks or wooden shovels to disperse if it is caked), and eggs are scattered with a little salt.
3. Fry the eggs, put them in reserve, heat the oil in the pan, stir fry the red pepper and ginger garlic, then fry the seafood until it changes color, then add the round pepper and stir fry.
4. Add Thai red curry sauce and fish sauce. Add some coconut sugar or brown sugar if you like. Stir well.
5. Add rice and cooked eggs, stir well.
6. Taste the taste. If you don't think it's salty enough, add some salt to taste. Finally, add the parsley and stir fry evenly.