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Thai Shrimp Curry with Yummy Shallot Crispies

Savory Thai Shrimp Curry with Crunchy Shallot Crispies

This Easy Thai Shrimp Curry with Yummy Shallot Crispies is a quick meal that transforms a hectic weeknight into a comforting culinary escape.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Shrimp fresh or frozen, peeled, and deveined
  • 3 tablespoons Red Curry Paste choose a mild brand like Thai Kitchen
  • 1 tablespoon Vegetable Oil can substitute with avocado oil or olive oil
  • 3 cloves Garlic minced
  • 1 tablespoon Ginger minced
  • 1 medium Red Bell Pepper sliced
  • 1 cup Green Beans trimmed
  • 1 tablespoon Fish Sauce can substitute with soy sauce
  • 1 tablespoon Brown Sugar or coconut sugar
  • 1 can Coconut Milk full-fat for creaminess
For the Topping
  • 1 cup Fried Shallots optional, homemade or store-bought

Equipment

  • large skillet or wok

Method
 

Cooking Steps
  1. Heat a large skillet or wok over medium heat and add vegetable oil. Allow it to warm for about 1-2 minutes until shimmering.
  2. Add minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant.
  3. Stir in the red curry paste and cook for another minute until aromatic.
  4. Introduce the sliced red bell pepper and green beans, sautéing for 3-4 minutes.
  5. Pour in the coconut milk, brown sugar, and fish sauce. Stir together and bring to a gentle simmer.
  6. Add shrimp to the bubbling curry and cook for approximately 4-5 minutes until cooked through.
  7. Remove from heat, serve over jasmine rice or quinoa, and top with crispy shallots.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Serve with fresh herbs like cilantro or basil for added flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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