Thai Shrimp Curry with Yummy Shallot Crispies
Aug 28, 2025 03:10 PM
This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!
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.
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 looking to take the shallot-y crunch even further.
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!
Ingredients:
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)
- one 14-ounce can coconut milk
- 1 lb. frozen shrimp, thawed
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Shallot Crispies (Optional – you can also buy store-bought crispy shallots or crispy onions)
- 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
Total Time:
25 minutes
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