Easy Thai Shrimp Curry with Crispy Shallots
A flavor-packed Thai-inspired dish with creamy red curry, juicy shrimp, and crispy shallots.
Servings: 4 servings
Ingredients
- 1 tablespoon oil
- 1 shallot, thinly sliced
- 1 tablespoon oil (for curry)
- 2 tablespoons red curry paste
- 1 tablespoon tomato paste
- 1 (15-ounce) can coconut milk
- 1 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
- 1/2 pound raw shrimp, peeled and deveined
- Juice of 1/2 lime
- Cooked rice for serving
- Fresh herbs for topping (cilantro, green onion)
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Add shallots and sauté until golden and crispy. Remove and set aside.
- In the same skillet, heat another tablespoon of oil. Stir in red curry paste and tomato paste; cook for 1 minute.
- Add coconut milk, fish sauce, soy sauce, brown sugar, ginger, turmeric, and salt. Simmer for 5–10 minutes.
- Add shrimp and simmer until pink and cooked through, about 3–5 minutes.
- Squeeze in lime juice. Serve curry over rice and top with crispy shallots and herbs.