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
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.
Notes
- Pair with jasmine rice or rice noodles.
- For extra crunch, double the shallot crispies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 190mg
