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Thai Shrimp Curry with Yummy Shallot Crispies Recipe

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★★★★★

4.5 from 79 reviews

This vibrant Thai Shrimp Curry combines rich coconut milk and bold red curry paste flavors with tender shrimp and fresh vegetables, topped with crispy shallot and panko breadcrumbs for an irresistible texture contrast. Quick to prepare and full of authentic Thai flavors, it’s perfect served over rice for a satisfying weeknight meal.

Ingredients

Scale

For the 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 (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

For the 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

Instructions

  1. Make shallot crispies: Heat 3-4 tablespoons of avocado oil in a large wide skillet over medium heat. Add the thinly sliced shallots and sauté until they become golden and crispy, about 5-10 minutes. Stir in the panko breadcrumbs and continue to sauté for another 2-3 minutes until the mixture is golden and crunchy. Remove from pan and transfer to a small bowl. Toss with chopped cilantro and/or torn Thai basil leaves along with a pinch of salt. Set aside.
  2. Prepare the curry base: Wipe out the skillet and return to medium heat. Add 1 tablespoon of avocado oil, red curry paste, minced garlic, grated ginger, and your choice of vegetables (such as red pepper and green beans). Cook for several minutes to develop the flavors and soften the vegetables slightly.
  3. Add coconut milk and simmer: Pour in the canned coconut milk and bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the vegetables are tender but still crisp.
  4. Cook the shrimp: Place the thawed shrimp on top of the gently bubbling curry sauce without stirring them in. Let the shrimp steam and poach in the liquid for 2-3 minutes. Flip the shrimp to cook the other side. When fully cooked, the shrimp will curl up and be opaque in color.
  5. Season the curry: Stir in the fish sauce and brown sugar. Taste the curry and adjust seasoning if needed—add more chili crisp for heat or additional fish sauce for saltiness.
  6. Serve: Spoon the shrimp curry over cooked rice and top with a generous sprinkle of the shallot crispies for added crunch and fresh herbal notes. Serve immediately and enjoy!

Notes

  • The shallot crispies add a delightful crunchy texture and can be omitted if you’re short on time.
  • Vegetables can be varied based on preference; bell peppers and green beans are recommended for color and texture.
  • Use jumbo shrimp peeled and deveined for the best eating experience.
  • Adjust the amount of red curry paste according to your heat tolerance.
  • Ginger and garlic paste can be used as shortcuts instead of fresh ingredients.
  • This dish pairs wonderfully with Jasmine rice or steamed rice of choice.

Keywords: Thai shrimp curry, red curry paste, coconut milk, shallot crispies, quick Thai dinner, easy shrimp curry, seafood curry

Find it online: https://thefoodrecipe.com/thai-shrimp-curry-with-yummy-shallot-crispies-recipe/