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Thai Shrimp Curry

A quick and flavorful Thai Shrimp Curry balanced with creamy coconut milk and topped with crisp shallots.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shallot crispies
  • 3 to 4 tablespoons avocado oil for crispies
  • 2 shallots shallots, thinly sliced
  • 0.5 cup panko breadcrumbs
  • 0.5 cup chopped cilantro and/or torn Thai basil
For the curry
  • 1 tablespoon avocado oil
  • 2 tablespoons red curry paste
  • 2 cloves garlic, minced
  • 0.5 inch ginger, grated
  • 2 cups veggies of choice (red pepper and green beans recommended)
  • 1 can (14 ounces) coconut milk
  • 1 lb. frozen shrimp, thawed
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Method
 

Make shallot crispies
  1. Heat oil over medium heat in a large skillet. Add shallots and sauté until golden, about 5 to 10 minutes. Add panko and mix with shallots in the pan, sauté until the mixture is golden. Transfer to a bowl and toss with herbs and a pinch of salt.
Start the curry
  1. Wipe out the pan and return it to medium heat. Add oil, curry paste, garlic, ginger, and veggies. Cook for a few minutes, then add coconut milk. Simmer until sauce thickens and veggies begin to soften, about 5 minutes.
Add shrimp
  1. Place shrimp on top of the curry and let them steam in the liquid. After 2 to 3 minutes, flip shrimp to cook the other side. They are done when curled and opaque.
Season
  1. Stir in fish sauce and brown sugar, adjusting to taste as needed.
Serve
  1. Scoop curry over rice and top with shallot crispies.

Notes

Serve over steamed jasmine rice or sticky rice. Garnish with extra cilantro or torn Thai basil and an additional sprinkle of the shallot crispies for visual contrast and crunch. Store leftovers in an airtight container in the fridge for up to 3 days.