Introduction
Shrimp curry is a delightful dish that combines the rich flavors of coconut milk and spicy red curry paste, perfectly complemented by tender shrimp and vibrant vegetables. This recipe is not only easy to make but also allows for customization based on your favorite ingredients. To elevate the dish, we’ll also prepare shallot crispies that add a crunchy texture and aromatic flair. Serve it over rice for a fulfilling meal!
Detailed Ingredients with Measures
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
Shallot Crispies:
– 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
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Enjoy this flavorful shrimp curry topped with crispy shallots for a perfect balance of tastes and textures!
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; sauté until golden, about 5–10 minutes. Add 1/2 cup panko breadcrumbs to the pan; mix with the shallots and sauté for another couple of minutes until the mixture is golden. Transfer the mixture to a small bowl. Toss with 1/2 cup chopped cilantro and/or torn Thai basil, and a pinch of salt.
Start the Curry
Wipe the skillet clean. Heat 1 tablespoon of avocado oil over medium heat. Add 2 tablespoons red curry paste, 2 minced garlic cloves, 1/2 inch grated ginger, and 2 cups of your chosen vegetables; cook for a few minutes. Add one 14-ounce can of coconut milk; simmer until the sauce has thickened slightly and the vegetables are starting to get tender, about 5 minutes.
Add the Shrimp
Place 1 pound of thawed shrimp on top of the gently bubbling curry. Allow the shrimp to steam/poach in the liquid for 2–3 minutes, then flip them to finish cooking on the other side. The shrimp are done when they start to curl and become fully opaque.
Season the Curry
Stir in 1 tablespoon fish sauce and 1 tablespoon brown sugar. Taste and adjust the seasoning as needed—add more spice with chili crisp, more saltiness with fish sauce, etc.
Serve
Scoop the curry over rice and top with a sprinkle of the shallot crispies.
Notes
For the vegetables
Red bell peppers sliced into rings and green beans cut into halves or thirds are recommended.
Other vegetable options
Fresh spinach (add right at the end, cooking for about 1 minute) or frozen mixed vegetables (cook for 4–5 minutes).
For added flavor
Consider adding a bit of lemongrass or lime to the sauce.
Cook Techniques
Sautéing Shallots
Heat avocado oil in a skillet over medium heat. Add thinly sliced shallots and cook until golden for about 5–10 minutes. This technique enhances the flavor and texture of the shallots for added crunch in your dish.
Combining Ingredients
When making the curry, combine red curry paste, minced garlic, grated ginger, and vegetables in the heated oil. This method helps to layer flavors early on, creating a more profound taste in the final dish.
Simmering
Add coconut milk to the sautéed mixture and allow it to simmer. This helps to thicken the sauce while allowing the vegetables to become tender, ensuring a rich and flavorful curry base.
Poaching Shrimp
Place thawed shrimp in the simmering curry. Allow them to steam/poach gently for 2–3 minutes, flipping them to ensure even cooking. This technique ensures that the shrimp are cooked to perfection without becoming rubbery.
Seasoning
Incorporate fish sauce and brown sugar towards the end of cooking. This step allows for better control of flavors, letting you adjust the seasoning according to your preference for balance between sweetness and umami.
FAQ
Can I use fresh shrimp instead of frozen?
Yes, you can use fresh shrimp. Just ensure they are peeled and deveined, and reduce the cooking time by a minute or two, as fresh shrimp cook faster.
What vegetables work best in this curry?
Red bell peppers and green beans are recommended, but you can also use fresh spinach, broccoli, or frozen mixed vegetables for variety.
Can I make the shallot crispies ahead of time?
Absolutely! You can prepare the shallot crispies in advance and store them in an airtight container. Reheat them briefly before serving for added crunch.
Is this dish spicy?
The spice level can be adjusted based on the amount of red curry paste used. For a milder version, use less paste and add more coconut milk for creaminess.
What can I substitute for fish sauce?
If you prefer an alternative, soy sauce or a mushroom sauce can work as a substitute, though it may slightly alter the flavor profile.
Conclusion
This Shrimp Curry paired with Shallot Crispies creates a delightful and flavorful dish that combines the richness of coconut milk and the vibrancy of red curry. The crispy shallots on top add a delightful crunch, enhancing the overall dining experience. This dish is not only easy to prepare but also versatile, allowing you to customize it with your favorite vegetables and additional spices to suit your taste.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine a medley of your favorite vegetables such as bell peppers, broccoli, and snow peas, sauté with garlic, and season with soy sauce and sesame oil for a quick and healthy dish.
Thai Green Curry with Tofu
Replace shrimp with tofu and use green curry paste, coconut milk, and your choice of vegetables to create a fragrant and satisfying vegetarian dish.
Spicy Garlic Shrimp
Sauté shrimp with minced garlic, chili flakes, and a splash of lemon juice for a zesty appetizer or main dish.
Coconut Rice
Cook jasmine rice with coconut milk and a pinch of salt for a creamy side dish that complements any curry.
Sweet and Sour Stir-Fried Shrimp
Marinate shrimp in a mixture of soy sauce, rice vinegar, and brown sugar before stir-frying with pineapple and bell peppers for a tangy main course.
Curried Lentils
Cook lentils with curry powder, coconut milk, and spinach for a hearty and nutritious vegetarian meal. Serve it alongside the shrimp curry for a protein-packed feast.
