Thai Shrimp Curry with Yummy Shallot Crispies Recipe
A vibrant and flavorful Thai Shrimp Curry featuring tender shrimp simmered in a rich coconut milk and red curry paste sauce, complemented by crisp sautéed shallots and panko for a delightful texture contrast. This easy 25-minute recipe is perfect for a weeknight dinner and serves 4.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Shallot Crispies
- 3-4 tablespoons avocado oil
- 2 shallots, thinly sliced into rings or strips
- 1/2 cup panko breadcrumbs
- 1/2 cup chopped cilantro and/or torn Thai basil
- Pinch of salt
Curry
- 1 tablespoon avocado oil
- 2 tablespoons red curry paste
- 2 cloves garlic, minced (or 2 teaspoons garlic paste)
- 1/2 inch piece ginger, grated (or 1 teaspoon ginger paste)
- 2 cups vegetables of choice (e.g., red pepper and green beans)
- 1 (14-ounce) can coconut milk
- 1 pound frozen shrimp, thawed (jumbo shrimp peeled with tails removed preferred)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Make Shallot Crispies: Heat 3-4 tablespoons of avocado oil over medium heat in a large wide skillet. Add thinly sliced shallots and sauté until golden, about 5-10 minutes. Stir in panko breadcrumbs and continue to sauté for a couple more minutes until the mixture is golden. Transfer to a small bowl and toss with chopped cilantro and/or torn Thai basil along with a pinch of salt. Set aside.
- Start the Curry: Wipe out the skillet and return to medium heat. Add 1 tablespoon of avocado oil, then stir in red curry paste, minced garlic, grated ginger, and your choice of vegetables. Cook for a few minutes until fragrant and the vegetables begin to soften.
- Add Coconut Milk: Pour in the can of coconut milk and bring the mixture to a gentle simmer. Allow the sauce to thicken slightly and the vegetables to become tender, about 5 minutes.
- Add Shrimp: Place the thawed shrimp on top of the gently bubbling curry sauce. Let them steam or poach in the liquid for 2-3 minutes, then flip to cook the other side. Shrimp are done when they curl and turn fully opaque.
- Season the Curry: Stir in fish sauce and brown sugar. Taste and adjust seasoning as desired; add more spicy chili crisp or fish sauce for heat and saltiness respectively.
- Serve: Spoon the shrimp curry over cooked rice and generously sprinkle with the prepared shallot crispies for a crunchy, flavorful topping. Enjoy immediately.
Notes
- Vegetables can be customized; popular choices include red bell peppers and green beans.
- Using jumbo peeled shrimp without tails is preferred for ease of eating.
- Shallot crispies add texture but can be omitted for a quicker meal.
- Adjust the heat level by incorporating chili crisp or extra curry paste as preferred.
- Serve with steamed jasmine rice for an authentic Thai experience.
