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This was so good. Easy and fast – exactly what I needed after a long week and I didn’t much feel like cooking.
Francesca
Shallot Crispies For Prez.
Breaking news: from here on out, any creamy curry dish that I make will be needing a spoonful of shallot crispies on top.
Holy smokes! This whole shrimp curry combo is SO yummy. Might be my favorite dish from the whole SOS series so far? Can I say that? It has incredible flavor from, like, 5 main ingredients. (I use this Thai Kitchen red curry paste and consistently love it. For yellow curry, I like Maesri.)
Plus, if you can muster up a little bonus energy, those shallot crispies on top! Getting into all the saucy crevices! I can’t stop talking about them.
Fried shallots are not new – they’re a known and loved Southeast-Asian style topping, but to my knowledge the addition of fried panko is just the slightly-weird iteration of a hungry home cook in Minnesota looking to take the shallot-y crunch even further. (She’s me.)
The curry of my dreams:
How it looks for my kids:
I serve the shrimp curry and rice to the table so they always have that option, and maybe someday they’ll be as excited as I am about it. But I usually also offer a plate of plain shrimp (like, just rinsing the curry sauce off of a few of them, for real) and some additional steamed green beans or pepper strips. They usually go for the plain stuff, adding butter or salt or store-bought sauces that they’re more comfortable with. Works for everybody without changing ingredients! ❤️
You can use a different protein here if you want, but my pitch for shrimp: they are delicate and tasty and can be thrown on top to cook in 5 minutes flat. Hard to beat.
Hope you love this beauty!
Watch Me Make This Recipe
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Thai Shrimp Curry with Yummy Shallot Crispies
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!
Ingredients
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 veggies of choice (I use red pepper and green beans – see notes)
- one 14-ounce can coconut milk
- 1 lb. frozen shrimp, thawed (I like to use jumbo shrimp that are peeled with tails removed)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Shallot Crispies (Optional – you can also buy store-bought crispy shallots or crispy onions)
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- You’re Done! Yum. Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies (OMG).
Notes
For the veggies: I typically do sweet red peppers sliced into rings, and green beans cut in half or thirds (about a heaping cup of each).
Other veggie options: Fresh spinach would also be great (hardly needs any cooking time – only about 1 minute, so add right at the end). Frozen mixed veggies would also work (don’t need much cooking time here, either – probably 4-5 minutes).
More flavor: Adding a bit of lemongrass or lime to the sauce is also bright and delicious! I didn’t want to get too carried away with the ingredients so left it out, but if you have some, go ahead and add it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Keywords: shrimp curry, curry recipe, crispy shallots
I made this today and I’m blown away by the simple ness of this recipe and just how delicious it was – the crispy scallions and panko cannot be optional, they are absolutely outstanding as a topper.
Thanks Lindsay for creating the most amazing recipes / I’m a big fan of everything I’ve ever made of yours! This is a winner!! If there were more than 5 stars I’d have picked more.
Would surimi- fake seafood work? Or is tofu a better option. I don’t eat shellfish.
I never leave comments… but this one was worth it! I used Thai basil (no coriander) and it was *chef’s kiss*, 10/10 no notes! Don’t skip on the shallot crispies (though if you’re gluten free, it would be equally delicious without the panko). It came together so quickly, too. Definitely adding this into heavy rotation!
Thanks for making the recipe!
THOSE SHALLOT CRISPIES ARE NOT OPTIONAL!! An absolute MUST for this dish!!
“Holy flavor!!!” — my husband after his first bite.
This recipe is insanely good. It is so jam-packed with flavor that it left me in awe that something so delicious came out of my kitchen. As is, it was the perfect amount of salty, spicy, and again… did we mention the flavor?! We will 1000000% make this again. Maybe tomorrow.
This was delicious and soo easy. I can’t wait for my leftovers tomorrow.
Yum! This was so easy and super tasty; I used maesri curry paste with frozen green beans & spinach.
This was excellent! I swapped broccoli for green beans and it turned out awesome. Thank you!
This was very good and quick/easy to make! Definitely a keeper. I skipped the crispy shallots.
Oh, and forgot to mention I doubled the amount of veggie to use up more from our CSA box – and the ratio of veg/shrimp/sauce seemed just right.
Delicious! My kids asked for seconds!
My husband kept repeating “phenomenal!” Yet another PoY meal where I’m convincing him that eating in is way better than eating out!
Your blog is my go to 99% of the time, love soooo many of your recipes and have made them multiple times. Such delicious, colorful, tasteful options always.
This meal is so insanely delicious!! I used to be scared to cook shrimp but I tried this recipe and is truly so simple to do! Can’t wait to make it again! And the crispy shallots I could eat by the spoonful!
Love hearing that you have more confidence to cook shrimp now!
Normally a huge fan of POY- this one wasn’t a favorite. Was super liquidy- oddly spicy? It’s okay- not everything is for everyone!
Sorry to hear you didn’t enjoy it! Which brand of curry paste did you use?
This was delicious. Made it last week with tofu and it was awesome!
Next time I will brown the crispies more but this was SO good! The flavor and textures were perfect. It was delicious with homemade flatbreads and was devoured. Came together pretty quickly which I always appreciate.
Five Stars! My 12 year old has been dying for me to make this again. I used green beans, sweet peppers, and snow peas for the veg. Love how easily the shrimp cooks in the sauce and veggies. The crispy topping was delish. The whole dish rivaled my favorite Thai restaurant.
So great that the 12 year old loves it, too!
New family favorite! Used red pepper and broccoli for veggies and cooked white moonfish in separate skillet for protein. Forgot the fish sauce and brown sugar – not missed.
This was SO delicious and so easy to make! The shallot crispies really add a wonderful texture and I recommend not skipping them! The spice level was mild enough for one of my kids to enjoy (and have heaping seconds), my other kid had this exactly how Lindsay shows her kids had it. I also added in some air fryer tofu for added bulk and it was a great addition! Us grown-ups added some chili crisp. YUM!!
Thanks for a wonderful and filling meal.
Made this last night and it was delish! Wasn’t sure if the shallot crispies would be worth the extra step, but boy was I wrong! They took this dish over the top and made it feel like we were eating in a fancy Thai restaurant. I’m GF, so I swapped the panko for almond flour and it worked fine. Will definitely be making this one again! 😋
So glad you enjoyed the recipe, and thank you for the note on using almond flour instead of panko to make it gluten-free!
I love the photo comparison of your dish and the dish prepared for the kids! It’s what moms deal with on a nightly basis and it’s nice to see how to modify meals for children’s tastes. Would love to see this more! Super excited to try this meal.
Noted, will try to share more of that!
In the email today (June 8,2025 “steal my meal plan”) there was a picture of the weekly meal schedule with notes (ingredients needed maybe?) along the side. Can you share a link to the notepad or notebook in the photo?
This recipe wasn’t a win for us. Fried shallots were yum though
Loved this one so much that when we finished our initial (doubled) batch, we immediately made it again the next night. Easy and full of flavor. We love veggies so we included cauliflower (cooked separately in the oven) and spinach in addition to the red bell pepper and green beans, and it came together beautifully. We added the zest and juice of 1 lime and topped with chili oil and it was *chef’s kiss.* Thank you for this gem of a recipe. It will definitely be going into our regular rotation!
Sounds so good!
I topped with a healthy amount of cilantro, mint, and basil, which, along with the crispies, made this curry next level. I used the recommended green beans and red peppers and they were great veggies with the shrimp.
Absolutely loved! I feel like this sauce would be great with chicken and mango too! Not spicy at all so definitely add the heat if you want. I will definitely be making again!