Thai Shrimp Curry with Yummy Shallot Crispies

Shared by Miso

This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!

Nutrition

• avocado oil
  1 tbsp
• red curry paste
  2 tbsp
• garlic
  2 pcs
• ginger
  0.5 pcs
• vegetable
  2 cup
• coconut milk
  400 g
• shrimp
  450 g
• fish sauce
  1 tbsp
• brown sugar
  1 tbsp
• avocado oil
  3.5 tbsp
• shallot
  2 pcs
• panko breadcrumbs
  0.5 cup
• cilantro
  0.5 cup

Instructions

1. 1

   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.

2. 2

   Wipe the pan out. Turn the heat back on to medium. Add the oil, curry paste, garlic, ginger, 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.

3. 3

   Place the shrimp on top of the gently bubbling curry. After 2-3 minutes, flip the shrimp so they can finish cooking on the other side. When they are done they will start to curl and be fully opaque.

4. 4

   Stir in the fish sauce and brown sugar. Taste and adjust.

5. 5

   Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies.