Meow Recipes: May 2025

Tuesday, May 27, 2025

Thai Shrimp Curry with Yummy Shallot Crispies

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:

Shrimp, rice, and green beans on a plate.

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!

Thai Shrimp Curry with Yummy Shallot Crispies

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Author: Lindsay
Total Time: 25 minutes
Yield: 4 servings

Description

This shrimp curry is the curry of my dreams! Incredible flavor, just a few simple ingredients, and easy enough for a weeknight!

Ingredients

Units

Shrimp Curry

1 tablespoon avocado oil
2 tablespoons red curry paste
2 cloves garlic, minced (or 2 teaspoons garlic paste)
1/2 inch piece ginger, grated (or 1 teaspoon ginger paste)
2 cups veggies of choice (I use red pepper and green beans – see notes)
one 14-ounce can coconut milk
1 lb. frozen shrimp, thawed (I like to use jumbo shrimp that are peeled with tails removed)
1 tablespoon fish sauce
1 tablespoon brown sugar

Shallot Crispies

3–4 tablespoons avocado oil
2 shallots, thinly sliced into rings or strips
1/2 cup panko breadcrumbs
1/2 cup chopped cilantro and/or torn Thai basil

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Instructions

Make shallot crispies (optional): Heat the oil over medium heat in a large wide skillet. Add the shallots; sauté until golden, 5-10 minutes. Add panko and mix with the shallots in the pan; sauté another couple of minutes until the whole mixture is golden. Transfer to a small bowl. Toss with the herbs and a pinch of salt.
Start the curry: Wipe the pan out. Turn the heat back on to medium. Add the oil curry paste, garlic, and veggies; let it cook for a few minutes. Add coconut milk; simmer until the sauce has thickened slightly and veggies are starting to get tender, about 5 minutes.
Add shrimp: Place the shrimp on top of the gently bubbling curry. The shrimp will basically just steam / poach in the liquid! Easy. After 2-3 minutes, flip the shrimp so they can finish cooking on the other side. When they’re done they’ll start to curl and be fully opaque – in this picture they’re about half done.
Season: Stir in the fish sauce and brown sugar. Taste and adjust – make it more spicy with chili crisp, more salty with fish sauce, etc.
You’re Done! Yum. Scoop the curry over some rice, and top with a little sprinkle of the shallot crispies (OMG).

Notes

For the veggies: I typically do sweet red peppers sliced into rings, and green beans cut in half or thirds (about a heaping cup of each).

Other veggie options: Fresh spinach would also be great (hardly needs any cooking time – only about 1 minute, so add right at the end). Frozen mixed veggies would also work (don’t need much cooking time here, either – probably 4-5 minutes).

More flavor: Adding a bit of lemongrass or lime to the sauce is also bright and delicious! I didn’t want to get too carried away with the ingredients so left it out, but if you have some, go ahead and add it!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai

Keywords: shrimp curry, curry recipe, crispy shallots

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Tuesday, May 20, 2025

Crispy Buffalo Tofu with Caesar Salad

I’ve Made This Tofu 3x This Week.

Sometimes eaten in a frenzy as a finger food at 5pm, but usually tossed on top of a creamy kale caesar salad like you see here – it’s bar food meets wholesome food.

This buffalo tofu is way too easy. Just criminal.

Zero batters and breading, zero cutting boards to wash. Just a two ingredient hot sauce + butter combo and a quick air fry or bake for the crispy tofu base.

Buffalo tofu and kale caesar salad in a bowl.

You can throw this tofu into a wrap or bowl, but lately what has really been floating my boat is just a big ol’ pile of this saucy tofu on top of a Caesar salad. My faves:

The bagged Caesar from Trader Joe’s
The store-bought vegan Caesar dressing from Trader Joe’s (it’s in the refrigerated section)
This avocado kale caesar

The buffalo sauce is too spicy for my girls, so I leave a few pieces for them without the sauce to dip in ranch or ketchup. And they love it.

I made last tonight for dinner and I thought, I need to tell you to double this – we have a family of 4, with two being little kids who don’t eat a ton, and there are ZERO pieces left over between all of us. I honestly think even just me and Bjork could finish the whole block of tofu between the two of us.

It’s easy and it’s delicious. I hope you love it!

And if buffalo is your thing, these buffalo chicken burgers with whipped feta are amazing – and so are these buffalo cauliflower tacos with avocado crema. DANG. So good.