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!
