Thai Shrimp Curry with Shallot Crispies

Name: Thai Shrimp Curry with Shallot Crispies
Total time: 35 min
Ingredients: 1 tbsp + 3–4 tbsp Avocado oil; 2 tbsp Curry, paste; 2 cloves Garlic, minced; ½ inches Ginger, grated; 1 Coconut milk; 1 lb Shrimp, frozen; 1 tbsp Fish sauce; 1 tbsp Brown sugar; 2 Shallot, thinly sliced; ½ cups Breadcrumb; ½ cups Thai basil, chopped

By Pinch of Yum · 35 min

Ingredients

Avocado oil1 tbsp + 3–4 tbsp
Curry · paste2 tbsp
Garlic · minced2 cloves
Ginger · grated½ inches
Coconut milk1
Shrimp · frozen1 lb
Fish sauce1 tbsp
Brown sugar1 tbsp
Shallot · thinly sliced2
Breadcrumb½ cups
Thai basil · chopped½ cups

Instructions

Fry the sliced shallots in oil over medium heat until golden, 5 to 10 minutes. Add the panko and fry a couple more minutes until golden. Move to a small bowl and toss with the herbs and a pinch of salt.
Wipe out the pan, return it to medium heat, and add oil, curry paste, garlic, ginger and vegetables. Cook a few minutes.
Add the coconut milk and simmer about 5 minutes, until slightly thickened and the vegetables start to soften.
Place the shrimp on the gently bubbling curry and cook 2 to 3 minutes, then flip them until opaque and curled.
Stir in the fish sauce and brown sugar, then taste and adjust.
Spoon the curry over rice and top with the shallot crispies.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Ginger Brown sugar Shrimp Shallot Breadcrumb Coconut milk

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