Green Curry Shrimp Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

Combine rice vinegar, water, sugar, and salt in a small saucepan and bring just to a simmer, stirring until sugar dissolves.

Pour the hot pickling liquid over the onions, press down so onions are submerged, cool to room temperature, then refrigerate at least 20 minutes (can be made up to 24 hours ahead).

Toss diced mango with lime juice, honey, and a pinch of salt. Refrigerate until ready to assemble.

Whisk Greek yogurt (or sour cream) with coconut milk, lime zest, lime juice, and a pinch of salt until smooth. Adjust consistency with more coconut milk if too thick. Refrigerate until serving.

Heat vegetable oil in a heavy skillet or small pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 30–45 seconds.

Cut avocado halves into 6–8 wedges per avocado. Toss wedges lightly with cornstarch to help batter adhere.

In a bowl, whisk flour, cold sparkling water and 1/4 tsp salt to make a loose tempura-style batter. Do not overmix; small lumps are fine.

Dip avocado wedges into the batter, letting excess drip off, then carefully lower into hot oil in batches to avoid crowding. Fry 1.5–2.5 minutes per batch until golden and crisp.

Transfer fried avocado to a wire rack or paper towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F/95°C) if necessary.

Pat shrimp dry and season with 1/4 tsp salt and black pepper.

Heat 1 tablespoon oil in a wide skillet or wok over medium-high heat. Add shrimp in a single layer and sear 30–45 seconds per side until just opaque; remove and set aside (they will finish cooking in the sauce).

Add remaining 1 tablespoon oil to the pan. Reduce heat to medium, add green curry paste and cook, stirring, 1 minute to bloom the aromatics.

Pour in coconut milk, scraping any browned bits from the pan. Bring to a gentle simmer.

Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning — add a pinch more sugar or fish sauce if needed.

Return the seared shrimp to the simmering curry and cook 1–2 minutes more until shrimp are cooked through and sauce has slightly thickened.

Stir in Thai basil and chopped cilantro, remove from heat.

Divide steamed jasmine rice or rice noodles between serving bowls or plates.

Spoon green curry shrimp and sauce over the rice/noodles.

Top with spoonfuls of diced mango and a few slices of quick pickled red onion.

Arrange 3–4 fried avocado wedges on each plate.

Drizzle the coconut-lime crema lightly over the dish or serve on the side for dipping.

Garnish with extra Thai basil, cilantro, lime wedges, and a sprinkle of toasted sesame seeds or crushed peanuts if desired. Serve immediately.