How to cook… Deep-fried Prawn in Red Curry
Posted on
July 03, 2009
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The Thai dish this week is Deep-fried Prawn in Red Curry or “chu-chee koong tod”. The word “chu-chee” comes from the sound when you put something into hot oil. If you don’t have prawn you could use fish, pork or chicken as an alternative… |
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Written by: Richard Barrow
Read more: How to cook… Deep-fried Prawn in Red Curry at Richard Barrow’s Life in Thailand