This was good, didnt have enough kick to be spicy. next time I would add some garlic and ginger to have more of an authentic thai taste.
Spicy Thai Coconut Shrimp
kellygrace Posted: 06/01/09
foodieforpeace Posted: 05/20/12
Have made this recipe several times, first was June 2000. Always decrease the red curry paste. Sometimes saute sliced red pepper and/or sliced water chestnuts. Have substituted broccoli for asparagus. Usually thicken the sauce with a tsp cornstarch and a bit of water. Have served it over organic soba noodles and organic basmati rice. This is a really easy recipe.
dgitlin612 Posted: 04/26/13
This was very mild, as others have noted. However, in our opinion, this was a plus. We made the recipe exactly as described - we did use jasmine rice keeping with the Thai theme. WIll definitely make again.
spenderluke Posted: 10/30/12
This was OK. It definately need some more curry paste. Much more bland than other recipes like this one. Would not recommend it as it currently is written