Thai Shrimp Curry with Yummy Shallot Crispies

• avocado oil↗1 tablespoon
• red curry paste↗2 tablespoon
• cloves garlic, minced (or 2 teaspoons garlic paste)↗2
• inch piece ginger, grated (or 1 teaspoon ginger paste)0.5
• veggies of choice (I use red pepper and green beans - see notes)2 cup
• one 14-ounce can coconut milk14 ounce
• frozen shrimp, thawed (I like to use jumbo shrimp that are peeled with tails removed)↗1 lb
• fish sauce↗1 tablespoon
• brown sugar↗1 tablespoon
• avocado oil↗3
• shallots, thinly sliced into rings or strips↗2
• panko breadcrumbs↗0.5 cup
• chopped cilantro and/or torn Thai basil0.5 cup

Step-by-step instructions

1. 1

   Make shallot crispies (optional) : Heat the oil over medium heat in a large wide skillet. Add the shallots; sauté until golden, 5-10 minutes. Add panko and mix with the shallots in the pan; sauté another couple of minutes until the whole mixture is golden. Transfer to a small bowl. Toss with the herbs and a pinch of salt.

2. 2

   Start the curry: Wipe the pan out. Turn the heat back on to medium. Add the oil, curry paste, garlic, ginger, and veggies; let it cook for a few minutes. Add coconut milk; simmer until the sauce has thickened slightly and veggies are starting to get tender, about 5 minutes.

3. 3

   Add shrimp: Place the shrimp on top of the gently bubbling curry. The shrimp will basically just steam / poach in the liquid! Easy. After 2-3 minutes, flip the shrimp so they can finish cooking on the other side. When they’re done they’ll start to curl and be fully opaque – in this picture they’re about half done.

4. 4

   Season: Stir in the fish sauce and brown sugar. Taste and adjust – make it more spicy with chili crisp, more salty with fish sauce, etc.

5. 5

   You’re Done! Yum. Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies (OMG).