It’s always a miracle how Chinese chefs use cleaver and wok. They are working very fast and meticulous. I like to cook in a wok, especially Chinese or Asian food. When I want to be ready with lunch or dinner quickly, my choice is a simple wok dish.

I made this wok dish with commonly used Indian spice mix, curry powder. It is a mix of curcuma, chili powder, coriander, cumin, ginger and pepper. It gives very nice yellow color to the food because of curcuma. I also add fresh ginger, lemon grass and lime into it, because they make a good balance with curry.

We like black tiger shrimp very much, it’s big and has very tasty meat. You can prepare this dish faster if you buy raw, shelled and deveined shrimp. If you buy frozen one, you’ll have to defrost before use and prepping time will be longer of course. It’s very easy to overcook shrimps, just warm thoroughly and it’s ready. Noodle is the other one what I overcook sometimes I really don’t like if it’s too soft. I have to pay attention to instruction on the label, but unfortunately is not the best to follow it every time, I check and taste during cooking for good result.

I recommend Chinese sweet potato noodles, only 100% sweet potato flour with a neutral taste, it has no other ingredients. It’s a really good choice in paleo and just gluten free diet. You can substitute it with konjac tree flour noodles, it has neutral taste too, but its cooking method is a bit different.

I use coconut cream most of the time instead of simple coconut milk when I make curry sauce. It will be silky and creamy without any thickener. Don’t worry, if you have only coconut milk at home, use a teaspoon tapioca flour to thicken the sauce.