Name: Thai Shrimp Curry with Yummy Shallot Crispies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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 (such as red pepper and green beans); 1 (14-ounce) can coconut milk; 1 lb. frozen shrimp, thawed (preferably jumbo, peeled with tails removed); 1 tablespoon fish sauce; 1 tablespoon brown sugar; 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

Introduction

This Thai Shrimp Curry with Yummy Shallot Crispies is a flavorful and comforting dish that brings vibrant spices and fresh ingredients to your table. The creamy coconut milk and tender shrimp create a perfect harmony, while the crispy shallots add a delightful crunch. It’s a quick and satisfying meal that’s sure to impress.

A bowl with a blue and white pattern filled with a dish that has two main layers: white rice on one side and a creamy orange sauce with shrimp on the other. The shrimp are covered in the sauce and mixed with green beans and red pepper pieces. The top is sprinkled with chopped green herbs and small, dark fried onion bits. A gold spoon is placed inside the bowl on the right side. A woman's hand is holding the bowl from the bottom left corner, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 veggies of choice (red pepper and green beans recommended)

1 (14-ounce) can coconut milk

1 lb. frozen shrimp, thawed (jumbo shrimp, peeled and tails removed)

1 tablespoon fish sauce

1 tablespoon brown sugar

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

Instructions

Step 1: Make the shallot crispies by heating 3-4 tablespoons of avocado oil over medium heat in a large wide skillet. Add the sliced shallots and sauté until golden, about 5-10 minutes.

Step 2: Add the panko breadcrumbs to the skillet with the shallots and cook for another 2 minutes, stirring frequently, until the mixture is golden and crispy. Transfer to a small bowl and toss with chopped cilantro or Thai basil and a pinch of salt. Set aside.

Step 3: Wipe out the skillet and return to medium heat. Add 1 tablespoon avocado oil, red curry paste, minced garlic, grated ginger, and your chosen veggies. Cook for a few minutes until the veggies start to soften.

Step 4: Pour in the coconut milk and simmer gently for about 5 minutes, until the sauce thickens slightly and the vegetables are tender.

Step 5: Add the thawed shrimp on top of the simmering curry. Let them steam in the sauce for 2-3 minutes, then flip to cook the other side. Cook until the shrimp curl and turn opaque.

Step 6: Stir in the fish sauce and brown sugar. Taste the curry and adjust the seasoning by adding more chili paste for heat or fish sauce for saltiness if desired.

Step 7: Serve the curry hot over rice and sprinkle generously with the shallot crispies for a delicious crunch.

Tips & Variations

Use different vegetables like zucchini, snap peas, or baby corn to customize the curry to your liking.

For extra heat, add a spoonful of chili crisp or fresh sliced chilies when seasoning.

If you can’t find avocado oil, vegetable or canola oil works well for both the curry and shallot crispies.

To make it vegetarian, substitute tofu for shrimp and use soy sauce instead of fish sauce.

FAQs

Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used. Just adjust the cooking time accordingly since fresh shrimp may cook slightly faster than frozen.

What can I substitute for fish sauce?

If you don’t have fish sauce or prefer to avoid it, soy sauce or tamari can be used as a vegetarian-friendly alternative. The flavor will be a bit different but still delicious.