
準備
烹飪
份數
瀏覽量
by Yumzy
Elevate your weeknight dinner with this vibrant, aromatic curry featuring succulent shrimp simmered in a rich coconut base. The real star is the homemade crunchy topping, which adds a professional, textural finish that makes every bite feel like a restaurant-quality meal.
In a wide skillet, heat 45 ml 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.
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.
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.
Gently nestle the shrimp into the simmering sauce. Poach for 2-3 minutes per side until they turn opaque and pink.
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.
Join Yumzy to create your own recipes, discover more delicious meals, and get personalized cooking assistance!
由YUMZY用戶分享的食譜。請核實食譜、食材和烹飪時間。 了解更多: Terms of Service.