Introduction
Shrimp curry is a delightful dish that combines the rich flavors of coconut milk with the aromatic spices of red curry. This recipe not only highlights the succulent taste of shrimp but also allows for customizable vegetable additions, making it a versatile and satisfying meal. To elevate your dish, consider adding crispy shallots on top for an additional layer of texture and flavor.
Detailed Ingredients with Measures
For the 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 vegetables of choice (e.g., red bell pepper and green beans)
– One 14-ounce can coconut milk
– 1 pound frozen shrimp, thawed (preferably jumbo shrimp, peeled with tails removed)
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
For the Shallot Crispies (Optional):
– 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
Prep Time
Preparation time for this shrimp curry recipe is approximately 15 minutes, especially if the shrimp are thawed beforehand.
Cook Time
Cooking time is about 20 minutes, allowing for the sautéing of shallots and the simmering of the curry to achieve the right consistency and flavor.
Total Time
The total time for preparing and cooking this shrimp curry dish is around 35 minutes.
Yield
This recipe yields approximately 4 servings, perfect for sharing with family or friends. Serve over rice for a complete meal.
Detailed Directions and Instructions
Prepare the Shallot Crispies (Optional):
– Heat 3–4 tablespoons of avocado oil over medium heat in a large, wide skillet.
– Add the thinly sliced shallots and sauté until golden, about 5–10 minutes.
– Add 1/2 cup of panko breadcrumbs to the pan, mixing with the shallots. Sauté for another couple of minutes until the mixture is golden.
– Transfer the mixture to a small bowl. Toss with 1/2 cup of chopped cilantro and/or torn Thai basil, and a pinch of salt.
Start the Curry:
– Wipe out the skillet and return it to medium heat.
– Add 1 tablespoon of avocado oil, 2 tablespoons of red curry paste, 2 minced garlic cloves, 1/2 inch piece of grated ginger, and 2 cups of your chosen vegetables (e.g., red bell pepper and green beans). Cook for a few minutes until the vegetables begin to soften.
– Pour in one 14-ounce can of coconut milk. Simmer until the sauce has thickened slightly and the vegetables are tender, about 5 minutes.
Add the Shrimp:
– Place 1 pound of thawed shrimp on top of the gently bubbling curry.
– Allow the shrimp to cook for 2–3 minutes, then flip them to finish cooking on the other side. The shrimp are done when they curl and become fully opaque.
Season the Curry:
– Stir in 1 tablespoon of fish sauce and 1 tablespoon of brown sugar.
– Taste and adjust the seasoning as needed. For more spice, add chili crisp; for more saltiness, add additional fish sauce.
Serve:
– Scoop the curry over rice and top with a sprinkle of the shallot crispies.
Notes
Vegetable Options:
– Options like red bell peppers and green beans are recommended. Fresh spinach can also be used, adding it right at the end as it requires minimal cooking time.
Flavor Enhancements:
– For added flavor, consider incorporating lemongrass or lime into the sauce.
Cook techniques
Sauteing
Sauteing is used to cook shallots and vegetables quickly in a small amount of oil. The goal is to achieve a golden color and enhance their flavors.
Simmering
Simmering involves cooking the curry mixture over low heat after adding coconut milk, allowing the flavors to meld together and the sauce to thicken.
Cooking Shrimp
Cooking shrimp requires only a few minutes until they are opaque and curled. Overcooking can make them rubbery, so keep an eye on them.
Seasoning
Seasoning at the end is crucial. Fish sauce and brown sugar balance the flavors of the curry, and adjustments can be made according to personal preference.
Making Crispies
Making shallot crispies involves frying shallots until golden and crispy, then mixing them with panko breadcrumbs and fresh herbs for added crunch and flavor.
FAQ
Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Just ensure they are cleaned and deveined before cooking.
What vegetables can I use in the curry?
You can use a variety of vegetables, such as bell peppers, green beans, spinach, or any other seasonal vegetables you prefer.
Is the curry spicy?
The curry’s spice level can be adjusted. Red curry paste has some heat, but you can add chili crisp for extra spiciness.
Can I make this dish ahead of time?
While the curry can be made ahead, it is best served fresh. The shrimp may not retain their texture if reheated.
What can I serve with this curry?
This curry is excellent served over rice. You can also pair it with quinoa or noodles for a different option.
Conclusion
The Shrimp Curry paired with Shallot Crispies offers a delightful blend of flavors and textures, making it a satisfying dish perfect for any occasion. The creaminess of the coconut milk combined with the zing of red curry paste creates a rich sauce that envelops the shrimp and vegetables beautifully. Topped with crunchy shallot crispies and fresh herbs, this meal is both visually appealing and delicious.
Vegetable Stir-Fry
Combine your choice of stir-fried vegetables like broccoli, snap peas, and carrots with soy sauce, garlic, and ginger for a quick and healthy meal.
Red Curry Chicken
Substitute shrimp with chicken for a hearty red curry dish. Use the same coconut milk and curry paste base for consistency in flavor.
Coconut Lentil Soup
Use the coconut milk as a base for soup, adding red lentils, diced tomatoes, and your choice of spices for a nutritious and filling option.
Thai Basil Pesto
Blend basil with avocado oil, garlic, and nuts for a creamy pesto that can be tossed with pasta or used as a sandwich spread.
Spicy Quinoa Salad
Mix cooked quinoa with chopped vegetables, avocado, lime juice, and chili flakes for a refreshing salad.
Fish Tacos with Cilantro-Lime Sauce
Use grilled or pan-seared fish in corn tortillas, topped with a sauce made from cilantro, lime juice, and avocado for a bright, zesty meal.
Vegetarian Curry with Chickpeas
Replace shrimp with chickpeas in the curry for a protein-rich vegetarian option, maintaining the same aromatic flavors.
