Thai Coconut Curry Shrimp

  • aeroncaskb Posted: 02/26/09
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    This dish is very easy and flavorful! I did make some changes though. I doubled all ingredients in the sauce. Also, in addition to the red curry paste, I added vindaloo paste as well. I served over jasmine rice. A great weeknight staple!

  • carolfitz Posted: 06/06/09
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    Quick and easy if you've got it all in the pantry. But what to do with the rest of the can of coconut milk! Used 1/2tsp Thai Kitchen red curry, which was right for us. Served with the recommended red pepper/snow peas. Pretty tasty.

  • smokeyandashes Posted: 11/06/08
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    My girl friend made this with shrimp and scallops. Yummy!

  • nataleerae Posted: 12/07/08
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    I thought this was awful!

  • JillyBurke Posted: 01/09/09
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    This dish is so easy to make and is delicious.

  • ReneePech Posted: 04/01/09
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    So quick and easy!!! I enjoyed the slight sweetness but hint of spiciness. I didn't add much fish sauce (because I don't like it), so I added a little bit of salt at the end for some "depth of flavor". I'll definitely make this again- great for a day when dinner needs to happen FAST! Served with brown rice and edamame.

  • cprnncc Posted: 09/16/09
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    I love this recipe. It is quick and easy, a real treat after a busy day. I make it exactly to the recipe and it is fabulous. My family asks for this repeatedly. I serve it with jasmine rice and any kind of veggie I happen to have on hand that I can stir fry with a little garlic and ginger. For a busy night try shredded carrots with shredded broccoli slaw......delicious. When there are leftovers, its great for lunch. Did you know coconut milk freezes without a change in taste or texture? That's what I do with the left over milk.

  • nbalter1 Posted: 05/23/09
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    This is very tasty. It's so quick and easy that I gave it an extra star.

  • Belanos Posted: 07/17/10
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    Really delicious and the cooking goes fast once you start. In place of the shrimp, I substituted extra-firm tofu (drained) which I sauteed separately before starting the rest of the dish, and then added to the mixture when the shrimp should be added. I also used 1/2 tsp of the curry paste, and will up that to 3/4 tsp the next time I make it. Served it over 100% whole-wheat couscous.

  • TexasFoodLover Posted: 06/30/09
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    This recipe is delightful and easy!!! I used garlic oil to cook the shrimp and added a few of my favorites spices because it was a tiny bit bland at first!! This is a new favorite. Plus I served over brown rice. YUM!

  • draciaveil Posted: 06/14/09
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    This is a good recipe, though I did not follow it exactly. I made my own curry paste, so added in a lot of garlic that would not have been there otherwise. The store was also out of fresh basil. I have made it twice, and will make it again.

  • dtobias Posted: 05/08/09
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    Quick, easy and very tasty... We usually double the sauce and add sugar snap peas at the very end. Served with brown rice and a side dish of papaya. Great weeknight meal!

  • cookinla Posted: 10/04/09
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    I thought this was very good, served with basmati rice and sauteed spinach. I used too much coconut milk because I forgot to shake the can (don't forget to shake the can!), so the first amount came out all separated. I like my food very spicy, so probably used close to 2 tsp of the red curry paste. May have used so much since I used too much milk. SO, I will try it again with the right amount of milk.

  • AmyKL23 Posted: 11/21/09
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    Quick, easy and decent. Not exactly all the flavor I was seeking, but I was out of basil & I'm guessing that made a big difference (especially since I love basil so passionately). If I make it again, I'll use more red curry paste & a little less fish sauce. I served it with wilted spinach, over brown rice.

  • ChristineBeers Posted: 02/15/10
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    ehh not really worth the shrimp. Too much basil not enough ...anything really. I don't get all the good reviews.

  • dcclarkes Posted: 12/15/09
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    Delicious! I doubled the recipe and put very little curry paste in for heat-sensitive husband. Didn't happen to have fresh basil on hand so I added one of those frozen cubes of basil (you can buy the small trays from Trader Joe's). Re-heats well and perhaps was tastier the second night because flavors had a chance to meld. Definitely a "keep-and-repeat" recipe.

  • eep128 Posted: 01/30/10
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    I thought this was really good but I did make a few changes. I doubled the recipe and used chicken instead of shrimp. I also added bell pepper. It was not spicy enough for us. I will add much more curry paste next time and a little bit less fish sauce. Served it over jasmine rice. Yum.

  • MeMyselfAndPie Posted: 01/30/10
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    This is a pretty good recipe. I didn't have fresh basil, so I used dried. I also added a bit of Thai chili sauce for more heat and served over jasmine rice. The sauce is a lot thinner than traditional Thai food, but the flavor is still pretty good. Step-by-step photos are on my blog: http://me-myself-and-pie.blogspot.com/2010/01/thai-curry-coconut-shrimp.html

  • Kalibra Posted: 06/16/10
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    This recipe is very good and has become a staple in my regular cooking. I have made variations to it on many occassions. I have used chicken, chicken and shrimp. And what makes it really yummy is adding broccoli and carrot slaw. It adds a extra crunch! Everytime I make this, it is a winner.

  • CatCole Posted: 08/23/10
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    I made this recipe tonight. I did what several people talk about in the reviews and added vegetables. I doubled everything in the recipe except the shrimp and added brocolli, snow peas and mushrooms. I also didn't have green onions so I substituted cilantro. I served it over basmati rice. Delish!!! I can't wait to have the leftovers tomorrow. I'll definitely make this again and again.

  • jenfur13 Posted: 04/27/11
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    WOW! Just had this for dinner and it was REALLY delicious! I love all CL recipes for 2 people.. makes it so we don't have an overwhelming amount of leftovers. The serving size was perfect for us. So that I could use up the rest of the milk (and boost the coconut flavor), I served it with coconut rice (1 cup rice, 1/2 cup light coconut milk, 2/3 cup water, a sprinkle of shredded sweetened coconut and a bay leaf). I will definitely make this again, and maybe add a bit more curry paste to boost the curry flavor.. since it wasn't really noticeable.

  • ara0926 Posted: 05/09/11
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    I loved the idea of this dish but decided to modify as I do love shrimp but I don't love it reheated and I wanted to make enough for leftovers so I doubled the recipe. I also added lots of other veggies. I used 1lb of chicken for the shrimp. I added mushrooms, red peppers, spinach, and snow peas. I also added MUCH MORE Red Curry paste as I love the flavor. Also didn't use the fish sauce as I didn't want to spend the money to purchase it and I read it wasn't worth it. I WILL be making this again!

  • Momcookshealthy Posted: 10/09/11
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    I agree this just doesn't have a lot of flavor to it. I increased the curry paste and decreased the fish sauce, but the flavor was flat. I served it over rice, but it wasn't anything special.

  • Sapphire009 Posted: 05/14/12
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    I did not realize that this only made 2 small servings and was very disappointed that there was very little sauce, not enough to add to rice. Dry and disappointing.

  • jlm418 Posted: 08/16/12
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    This recipe is amazing. I am a private chef and this is one of the favorite dishes of the family I cook for. They request I make it all the time.

  • CherylT Posted: 05/03/13
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    My husband and I enjoyed this dish but we felt that it needed more curry flavor. I thought that it needed something more but I didn't have the fresh basil or green onions so I will make sure to have them before I make it next time. I served it with roasted tomatoes and rice. I also think the addition of veggies like red pepper, carrots or mushrooms would also add to this recipe.

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