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!
Thai Shrimp Curry with Yummy Shallot Crispies
Total Time: 25 minutes
Yield: 4 servings 1x
Description
This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!
Ingredients
Units
Scale
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
Instructions
- Make shallot crispies (optional): Heat the oil over medium heat in a large wide skillet. Add the shallots; sauté until golden, 5-10 minutes. Add panko and mix with the shallots in the pan; sauté another couple of minutes until the whole mixture is golden. Transfer to a small bowl. Toss with the herbs and a pinch of salt.
- Start the curry: Wipe the pan out. Turn the heat back on to medium. Add the oil curry paste, garlic, and veggies; let it cook for a few minutes. Add coconut milk; simmer until the sauce has thickened slightly and veggies are starting to get tender, about 5 minutes.
- Add shrimp: Place the shrimp on top of the gently bubbling curry. The shrimp will basically just steam / poach in the liquid! Easy. After 2-3 minutes, flip the shrimp so they can finish cooking on the other side. When they’re done they’ll start to curl and be fully opaque – in this picture they’re about half done.
- Season: Stir in the fish sauce and brown sugar. Taste and adjust – make it more spicy with chili crisp, more salty with fish sauce, etc.
- You’re Done! Yum. Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies (OMG).
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
