Name: Thai Shrimp Curry with Yummy Shallot Crispies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tablespoons vegetable oil, divided; 2 shallots, thinly sliced; 1 tablespoon cornstarch; 1 small onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 1 can (14 ounces) coconut milk; 1/2 cup seafood or chicken broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 red bell pepper, sliced; 2 cups baby spinach; Juice of 1 lime; 2 tablespoons chopped fresh cilantro

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If you’re looking for a dish that dazzles both your taste buds and your table, Thai Shrimp Curry with Yummy Shallot Crispies will quickly steal your heart. The succulent shrimp bathe in a creamy, aromatic coconut curry brimming with hints of ginger, garlic, and red curry, while crispy shallot toppers add the perfect touch of crunch! This curry is one of those meals that feels impressive yet comes together in under forty minutes—a vibrant, weeknight-worthy celebration of Thai flavor you’ll crave again and again.

Thai Shrimp Curry with Yummy Shallot Crispies Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list for Thai Shrimp Curry with Yummy Shallot Crispies is refreshingly approachable, every item truly matters—each one brings something unique, whether it’s depth, creaminess, punchy heat, or irresistible texture. Here’s exactly what you’ll need (and why):

Large shrimp: The star protein; tender and quick-cooking for maximum juiciness.
Vegetable oil: Divided for sautéing and crisping, ensuring lightness and proper texture.
Shallots: Sliced thin for your “Yummy Shallot Crispies,” delivering a sweet, crunchy topper you’ll want on everything.
Cornstarch: Helps the shallots crisp up golden (don’t skip for that craveable crunch).
Onion: Adds subtle sweetness and body to the curry base.
Garlic: For depth and the unmistakable aroma all great Thai food starts with.
Fresh ginger: Zesty, spicy, and key for layers of flavor.
Red curry paste: The flavor bomb bringing the backbone of heat and color—choose your favorite brand.
Coconut milk: For that rich, creamy mouthfeel that soaks up all the spices beautifully.
Seafood or chicken broth: Adds savoriness and rounds out the sauce without heaviness.
Fish sauce: Essential Thai umami; just a splash amps up all the savoriness.
Brown sugar: For a gentle sweetness that balances the spice and saltiness.
Red bell pepper: Pops of color and crunch—plus a little natural sweetness.
Baby spinach: Quickly wilts into the sauce, adding color and a nourishing green element.
Lime juice: The acid that brightens everything; a must for that final zing.
Chopped fresh cilantro: Sprinkled fresh on top for herby, vibrant contrast.

How to Make Thai Shrimp Curry with Yummy Shallot Crispies

Step 1: Prep the Shrimp and Shallots

First things first: Pat your shrimp dry and give them a light sprinkle of salt and pepper. This step is small but mighty—it gets the shrimp ready to soak up flavor without turning rubbery. Meanwhile, toss those delicately thin shallot slices in cornstarch so every ring will crisp up beautifully later. You’ll want to get both these parts ready before any heat touches a pan.

Step 2: Fry the Yummy Shallot Crispies

Heat a tablespoon of vegetable oil in a medium skillet on medium-high; when shimmering, add the cornstarch-dusted shallots. Stir constantly for 3 to 5 minutes, watching magic happen as the slices turn irresistibly golden and crisp. Once ready, scoop them out onto a paper towel-lined plate (try not to nibble too many!). These crunchy toppers are signature to Thai Shrimp Curry with Yummy Shallot Crispies, so let them cool and save plenty for serving.

Step 3: Build the Curry Base

Now, to the heart of your curry. In a roomy skillet or wok, pour in the remaining oil and toss in chopped onion, sautéing until it just softens and sweetens, about 3 to 4 minutes. Stir in the minced garlic and freshly grated ginger, allowing their aromas to bloom for another minute—this duo is what gives Thai Shrimp Curry with Yummy Shallot Crispies its signature complexity.

Step 4: Spice, Simmer, and Sauce

Add the red curry paste and stir for a good minute to activate the flavors. Pour in creamy coconut milk, your choice of broth, then blend in fish sauce and a touch of brown sugar. Bring everything to a gentle simmer, letting the kitchen fill with an irresistible Thai fragrance for 5 minutes. The sauce will thicken ever-so-slightly and become the dreamy backdrop for the shrimp.

Step 5: Add Shrimp, Veggies, and Finish

Stir in sliced red bell pepper and your seasoned shrimp; cook until shrimp curl up and turn vibrant pink, about 4 to 5 minutes. Toss in baby spinach just before switching off the heat—it’ll wilt beautifully in less than a minute. A generous squeeze of lime juice, one last taste, and adjust seasoning if you please. Serve the curry piping hot, crowned with your lavish shallot crispies and showered in fresh cilantro.

How to Serve Thai Shrimp Curry with Yummy Shallot Crispies

Garnishes

A shower of Thai Shrimp Curry with Yummy Shallot Crispies is truly never finished without those glorious fried shallots, a sprinkling of bright cilantro, and maybe an extra wedge of lime for good measure. You can even toss a bit of fresh chili on top for those who want to dial up the heat or a handful of chopped peanuts for extra crunch and texture.

Side Dishes

This curry positively begs for fluffy jasmine rice or slippery rice noodles—they catch every drop of spicy, coconut-scented sauce. For a lighter meal, a simple cucumber salad or lightly blanched green beans balance the richness and add freshness. Don’t forget a stack of warm naan or roti if you like to scoop up every last bit!

Creative Ways to Present

For a dinner party spin, ladle individual portions into colorful bowls and let everyone sprinkle their own Thai Shrimp Curry with Yummy Shallot Crispies on top. For family-style, pile the curry onto a platter nestled with mounds of rice, passing the crispies at the table and letting everyone help themselves. You can even use leftovers as a luscious filling for lettuce cups—a handheld stunner for next-day lunches!

Make Ahead and Storage

Storing Leftovers

Once cool, store your Thai Shrimp Curry with Yummy Shallot Crispies (minus the crispies!) in an airtight container in the fridge, where the flavors will deepen overnight. For best texture, save the shallot crunchies separately in a zip-top bag or container at room temp and only sprinkle them on just before eating.

Freezing

Although this curry freezes pretty well, be sure to leave out the crispy shallots (they lose their magic in the freezer). Let the curry come to room temperature first, transfer to a freezer-safe container, and freeze for up to two months. Thaw overnight in the fridge before reheating, and fry or toast up fresh shallot crispies when you’re ready to serve again.

Reheating

To rewarm, gently heat the curry in a saucepan on low, adding a splash of broth or coconut milk if it seems thick. Stir carefully to keep the shrimp from overcooking. Once hot, serve up, top with your stash of Yummy Shallot Crispies, and enjoy as if it were just made!

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them fully and pat dry before seasoning so you still get that gorgeous sear and juicy texture. Frozen peeled and deveined shrimp make Thai Shrimp Curry with Yummy Shallot Crispies even speedier on busy nights.

Do I have to use fish sauce?

Fish sauce is classic in Thai cuisine, offering deep, savory umami, but if you don’t have it or prefer to avoid it, soy sauce or tamari works fine—just know it changes the flavor profile a touch. The curry is still wonderfully delicious either way.

Is there a way to make it vegetarian?

Yes! Swap the shrimp for cubes of firm tofu or your favorite plant-based protein. Use vegetable broth instead of seafood or chicken, and a vegetarian fish sauce alternative or a splash of extra soy sauce. You’ll have a lush, satisfying Thai curry in no time.

Can I double the shallot crispies?

Oh, please do! You’ll never regret having an extra batch of Yummy Shallot Crispies on hand—they’re amazing on salads, grain bowls, or even atop eggs. Just fry in batches so they turn out golden and not soggy.

What if my curry turns out too spicy?

If your Thai Shrimp Curry with Yummy Shallot Crispies gets a little wild with the heat, stir in extra coconut milk or a spoonful of brown sugar to tame the spice. Serving it with extra rice or a dollop of plain Greek yogurt also helps soothe the palate.

Final Thoughts

There’s genuine joy in cooking a meal as vibrant, soul-warming, and inviting as Thai Shrimp Curry with Yummy Shallot Crispies. It’s a go-to for impressing guests or making an ordinary weeknight feel a bit more special. I hope you’ll give it a try and love every bite, right down to the last crispy shallot!

Thai Shrimp Curry with Yummy Shallot Crispies Recipe

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4.7 from 29 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Shrimp Curry with Yummy Shallot Crispies recipe is a flavorful and aromatic dish that combines succulent shrimp with a creamy coconut curry base, topped with crispy shallots for an added crunch. It’s a perfect balance of sweet, spicy, and savory flavors that will impress your taste buds.

Ingredients

Scale

Shrimp:

1 pound large shrimp, peeled and deveined

Shallot Crispies:

2 tablespoons vegetable oil, divided
2 shallots, thinly sliced
1 tablespoon cornstarch

Curry:

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (14 ounces) coconut milk
1/2 cup seafood or chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
2 cups baby spinach
Juice of 1 lime
2 tablespoons chopped fresh cilantro

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Instructions

Prepare the Shallot Crispies: Pat the shrimp dry and season with salt and pepper. Toss sliced shallots with cornstarch. Cook shallots in 1 tbsp oil until crispy.
Make the Curry: Sauté onion, garlic, and ginger. Add curry paste, coconut milk, broth, fish sauce, and sugar. Simmer, then add bell pepper and shrimp. Cook until shrimp are pink. Stir in spinach and lime juice. Adjust seasoning.
Serve: Top curry with crispy shallots and cilantro.