Description
A vibrant Thai shrimp curry with a creamy coconut base, fresh vegetables, and optional crispy shallots for extra texture and flavor, perfect for a quick weeknight dinner.
Ingredients
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- 1 tablespoon avocado oil
- 2 tablespoons red curry paste
- 2 cloves garlic, minced (or 2 tsp garlic paste)
- 1/2 inch piece ginger, grated (or 1 tsp ginger paste)
- 2 cups vegetables of choice (red pepper, green beans, etc.)
- 1 (14-ounce) can coconut milk
- 1 lb frozen shrimp, thawed, peeled and tails removed
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3-4 tablespoons avocado oil (for shallot crispies)
- 2 shallots, thinly sliced
- 1/2 cup panko breadcrumbs
- 1/2 cup chopped cilantro and/or torn Thai basil
Instructions
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add red curry paste, garlic, and ginger, cooking until fragrant, about 1–2 minutes.
- Add vegetables and sauté for 2–3 minutes until slightly tender.
- Pour in coconut milk, stir to combine, and bring to a gentle simmer.
- Add thawed shrimp, fish sauce, and brown sugar. Cook for 5–7 minutes until shrimp are opaque and cooked through.
- Optional: For shallot crispies, heat 3–4 tablespoons avocado oil in a small pan. Fry sliced shallots until golden and crispy, then toss with panko breadcrumbs until lightly toasted.
- Serve curry hot, garnished with cilantro, Thai basil, and shallot crispies on top for extra crunch.
Notes
- Use any combination of vegetables you prefer.
- Adjust red curry paste for desired spice level.
- Frozen shrimp should be fully thawed before cooking for best texture.
- Store-bought crispy shallots can be used to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg