Thai Shrimp Curry with Shallot Crispies

In a wide skillet, heat 3 tablespoons of oil over medium heat. Fry the shallots until golden brown, then stir in the panko breadcrumbs for 2 minutes until crisp. Remove from heat, toss with herbs and a pinch of salt, and set aside.

💡 Tip: Watch the shallots closely to prevent burning, as they transition from golden to dark very quickly.

Wipe out the skillet and add the remaining tablespoon of oil. Sauté the garlic, ginger, and curry paste for 1 minute until fragrant. Add the vegetables and cook until slightly softened.

💡 Tip: Cooking the curry paste briefly in the oil helps unlock the essential oils and deeper flavors.

Pour in the coconut milk and bring to a gentle simmer for about 5 minutes until the sauce reduces and coats the back of a spoon.

💡 Tip: Use full-fat coconut milk for a luxurious, creamy mouthfeel.

Gently nestle the shrimp into the simmering sauce. Poach for 2-3 minutes per side until they turn opaque and pink.

💡 Tip: Be careful not to overcook the shrimp, or they will become rubbery.

Stir in the fish sauce and brown sugar to balance the heat. Taste and adjust seasoning before serving over steamed jasmine rice, topped generously with the crispy shallot mixture.