Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
Wonderful! Lots of flavor. Did double sauce like another reviewer, doubled everything except brown sugar, left @ 4 tsp. Also added some chopped green onions and 1/2 t red pepper flakes to spice-up a little. Also made easier by just cooking everything kind of at once. Put in all incredients for sauce and simmer until all combined & smooth, then put in shrimp, red pepper, & green onions and cooked until shrimp was done. Forgot lime juice (will add next time), but it turned out wonderful and was easy.
Was glad I read the reviews of others, so was able to make a couple of changes. First of all, used only 1/3 of the recipe for two of us. Didn't use butter in the rice, and added two Kaffir lime leaves, something that we've done before. Came out great. Lightly coated a non-stick skillet with olive oil instead of using cooking spray (I read somewhere that that was very unhealthy). Cut the sugar way down; next time will increase the curry paste as it could have had a little more heat. If that doesn't work, will add some red pepper flakes along with the garlic that I used this time. Would definitely serve this to guests, restaurant quality!
This recipe is so good! I followed the advice of other reviewers and added garlic to the shrimp and some red pepper flakes to add a little spice. I also used 2 tsp of olive oil instead of the spray. My only problem with it is that it's not very light, with the rice it has over 590 calories per serving and 29 grams of fat! I'm not sure how they arrived at their nutritional information, but it's wrong. It's delicious but hardly cooking light--so beware!
This recipe is so easy and soooo authentic Thai delicious ! Prepare in steps to build the flavors. In the first cooking of the shrimp I used a small amount of olive oil /butter instead of the cooking spray then added garlic with the shrimp. Note this dish is not spicy at all so if you like spice add in red pepper flakes with the garlic. The green beens are a good choice to pair with the dish. Served with a cold Kirin Ichiban beer.
Very good recipe. I forgot the red curry paste on my trip to the grocery, so I used chili garlic paste and curry powder instead. Hubby loved the sauce. Will definitely be making this again. BTW, the rice was really good.
OMG! This was awesome! Made this twice now....first time as directed, changed things up the second time....sauted some onions and garlic at first, added considerably less shrimp since we are reducing our animal protein, cut it up and added the raw shrimp to the last 2 minutes, reduced the sugar to 1 Tbsp (and can probably reduce it more) and added cilantro. Served it over brown rice. Yum!
Used tilapia instead of shrimp; added very thin asparagus and sliced onions to the red peppers. This was amazing and as good as Thai restaurant food. DH was literally scraping the plate to get every bit of the sauce.
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