Chili Crisp Shrimp Curry (Pad Pong Kari)
Shrimp tossed in a silky, spiced coconut curry with a hit of chili crisp. Ready in 20 minutes and tastes like you ordered Thai takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
satisfyingcomfortthaidairy-freegluten-freeshrimptendersilky
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- 2 tbsp chili crisp (Lao Gan Ma or similar)
- ¼ cup fresh basil or cilantro, chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers.
- 2
Add curry paste to the pan and cook, stirring, until fragrant, about 1 minute.
- 3
Pour in coconut milk and fish sauce, stirring to combine. Bring to a gentle simmer.
- 4
Add shrimp and cook, stirring occasionally, until they turn pink, about 4 minutes.
- 5
Remove from heat. Squeeze lime juice over the top and stir in chili crisp.
- 6
Garnish with fresh basil or cilantro. Serve over rice or with jasmine rice on the side.
Tools you’ll need
- 12-inch nonstick skillet or wok
- cutting board
- knife
- wooden spoon or silicone spatula
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