Aromatic Thai Shrimp Curry with Yummy Shallot Crispies

In a wide skillet, heat 3 tablespoons of oil over medium heat. Add sliced shallots and fry until light golden brown. Stir in panko and continue to cook until the mixture is deep golden and crispy, then remove to a small bowl and toss with fresh herbs and a pinch of salt.

💡 Tip: Watch the pan closely during the final minute to prevent the panko from burning.

Wipe out the skillet, add the remaining oil, and sauté the curry paste, garlic, and ginger until fragrant. Add the bell peppers and green beans, cooking for 3 minutes until slightly softened.

💡 Tip: If you prefer more heat, add a pinch of dried chili flakes during this step.

Pour in the coconut milk and bring to a gentle simmer. Let the sauce bubble for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

💡 Tip: Use a full-fat coconut milk for the creamiest texture.

Nestle the raw shrimp into the simmering sauce. Cook for 2-3 minutes per side until the shrimp are just pink and opaque.

💡 Tip: Be careful not to overcook the shrimp, as they will continue to firm up in the hot sauce after being removed from the heat.

Stir in the fish sauce and brown sugar. Taste and adjust seasoning as needed. Serve immediately over jasmine rice, generously topped with the reserved shallot crispies.