3 days ago
7
This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!
Shallot Crispies For Prez.
Breaking news: from here on out, any creamy curry dish that I make will be needing a spoonful of shallot crispies on top.
Holy smokes! This whole shrimp curry combo is SO yummy. Might be my favorite dish from the whole SOS series so far? Can I say that? It has incredible flavor from, like, 5 main ingredients. (I use this Thai Kitchen red curry paste and consistently love it. For yellow curry, I like Maesri.)
Plus, if you can muster up a little bonus energy, those shallot crispies on top! Getting into all the saucy crevices! I can’t stop talking about them.
Fried shallots are not new – they’re a known and loved Southeast-Asian style topping, but to my knowledge the addition of fried panko is just the slightly-weird iteration of a hungry home cook in Minnesota looking to take the shallot-y crunch even further. (She’s me.)
The curry of my dreams:
How it looks for my kids:
I serve the shrimp curry and rice to the table so they always have that option, and maybe someday they’ll be as excited as I am about it. But I usually also offer a plate of plain shrimp (like, just rinsing the curry sauce off of a few of them, for real) and some additional steamed green beans or pepper strips. They usually go for the plain stuff, adding butter or salt or store-bought sauces that they’re more comfortable with. Works for everybody without changing ingredients! ❤️
You can use a different protein here if you want, but my pitch for shrimp: they are delicate and tasty and can be thrown on top to cook in 5 minutes flat. Hard to beat.
Hope you love this beauty!
Description
This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!
Shrimp 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 veggies of choice (I use red pepper and green beans – see notes)
- one 14-ounce can coconut milk
- 1 lb. frozen shrimp, thawed (I like to use jumbo shrimp that are peeled with tails removed)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
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
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Notes
For the veggies: I typically do sweet red peppers sliced into rings, and green beans cut in half or thirds (about a heaping cup of each).
Other veggie options: Fresh spinach would also be great (hardly needs any cooking time – only about 1 minute, so add right at the end). Frozen mixed veggies would also work (don’t need much cooking time here, either – probably 4-5 minutes).
More flavor: Adding a bit of lemongrass or lime to the sauce is also bright and delicious! I didn’t want to get too carried away with the ingredients so left it out, but if you have some, go ahead and add it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Keywords: shrimp curry, curry recipe, crispy shallots
Hi! I’m Lindsay.
I'm a former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Favorite things include my camera, lake days, and dark chocolate.
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