Thai Shrimp Curry with Yummy Shallot Crispies

Name: Kari Udang Thailand dengan Renyah Bawang Merah Lezat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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; 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

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

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Kari Udang Thailand dengan Renyah Bawang Merah Lezat

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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
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

Steps

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.
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.
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.
Stir in the fish sauce and brown sugar. Taste and adjust – make it more spicy with chili crisp, more salty with fish sauce, etc.
Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies (OMG).