Bombay Shrimp Curry with Coconut Rice

I can't imagine that the recipe would correctly call for 1 1/3 cup of water - - that is seasoned.  Even after adding the peas and carrots, this would lack taste.  (I swapped the water for milk in the rice and for the main dish, when it called for water, I used coconut milk.) I cooked the rice with water.  Maybe next time I might consider coconut water, but surely not coconut milk!  Instead of the 1 1/3 of water, I used a can of coconut milk - - which by the way is equal to 1 1/3 cup.  I also added 1T red curry paste, and 1 tsp of Thai seasoning.  Rather than the peas and carrots, I thawed out a bag of snap pea stir fry veggies.  I'm glad I didn't follow the recipe and add all that water, cause I was able to create an awesome dish.  I will definitely make it again with the changes I made.

I liked this a lot...my husband did not as he's not a big curry fan. Plus, I cut the recipe in half but purposely did not cut the red pepper in half. Well folks it was HOT. Instead of making the coconut rice I served it over My Recipe's Island Rice which definitely tempered the heat. I will make this again....for someone(s) other than my DH.

I was very excited to make this, not so happy with the outcome. Overall the dish lacked good flavor. I followed the recipe as written and my family felt it was just ok, not a favorite certainly. The seasonings didn't seem to work somehow, and we are curry fans. The coconut rice was blah. I would not recommend this one or make it again.

An easy to prepare and excellent dinner! Some changes I made: I cut back the curry powder to 1 T. I added only 1 cup of coconut milk to the onion-spice mixture and heated it with the shrimp. I did not include the peas and carrots and water with the curry but cooked peas separately and served them on the side. Rather than instant rice cooked in coconut milk, I prepared regular Jasmine rice with water and served the curry on top. The cilantro was very tasty! Enjoy...this is a great recipe!!

Wasn't a fan of this recip. It was improved by adding some of the coconut milk to it. Not sure what the mustard seeds added. Definitely cut down on the water, it was way too watery and I ended up simmering it for quite some time trying to thicken it up to a sauce.

This was great! I didn't have the coconut milk on hand so had to improvise using Almond Milk with a teaspoon of coconut extract -- it actually worked! It was a tad hot for my taste, but not terribly overwhelming. I'll definitely try this again and use the actual coconut milk next time.

It's a great dish! After reading other reviewers' comments about something being missing, I added 1 1/2 teaspoons of chopped fresh garlic to the onions during the last minute of cooking. I had leftover Basmati rice, so I added the lite coconut milk to the onion mixture, with some of the water and cooked the peas & carrots in that. It made a nice sauce, but too rich for our liking, so I'll half the coconut milk next time.

I hate to say it, but this was a huge disappointment for me. I usually love coconut milk and curry, but this was lacking in flavor. Maybe my curry powder was a bit "stale" because all I tasted was the hint of cinnamon...so I added more curry powder and even red curry paste. Still not much luck. I decided that if I give this recipe another shot at redemption I'll go for the full fat coconut milk- b/c I couldn't even taste the "light" coconut milk- it was more like white water.

Everyone loved this recipe!! I read the other reviews and decided to cut down on the water in the sauce since people said it was too watery. I actually replaced the water with the rest of the can of coconut milk that I was using for the rice which worked out perfectly. I didn't have mustard seed so I used powered mustard which didn't seem to negatively affect this dish. Will def make this again!

Everyone liked this recipe and we decided that we would definitely cook it again!

This recipe absolutely hit the spot for me. I'm not a huge fan of curry, but this had just the right amount of everything. Loved it. I have recommended it already to several people and it will definitely be a go-to. :)

This recipe is wonderful!!! I rarely cook dishes with curry, but this is something I would definitely make again. I read the rest of the reviews and only added a cup of water. I had no problems with the sauce being watery. I loved the rice idea as well. Overall- great dinner!!! And very spicy.

Easy and fantastic!

My family really liked this. I had to modify some since I didn't use instant rice. I cooked the rice until almost done and then finished it with the coconut milk. I didn't do the peas and carrots because my family likes sugar snap peas with Asian flavored meals.

Disappointing. The sauce turned out really watery- more like a soup than a sauce. The flavor was good, but the dish was not what I expected.

Loved this dish--and I don't even like curry that much. Curry powder was Spice Islands Spicy Curry Powder. We love basmati rice, so I substituted 1 c. of the required volume of water for cooking the rice with the 1 c. light coconut milk called for in the recipe. As others noted, the rice does help soak up the excess liquid in the dish, but next time-oh yes, there will definitely be a next time-I will add half of the water to the shrimp/vegetable mixture.

We LOVED this dish. I thought the sauce was watery too, but once spooned onto the rice, everything thickens right up. I didnt have ground red pepper, so I used flakes - the dish was lacking a little "kick" so we just added some more flakes to it. Perfect. Will totally make again.

I thought this was great...nice and spicy but not overwhelmingly so. I did make one change by accident (which I would do again). I had already cooked white rice in my rice steamer so once I realized that I should have made it with coconut milk, I opted to replace the water used in the actual curry with the coconut milk. It added a few more calories but was well worth it. The curry was creamy and a perfect consistency and I still got the coconut flavor. This is a definite repeater for me!

delicious

We really like curry in our house and so this recipe was a great, lower fat alternative for us. We thought that the shrimp was extremely tasty and that the rice was good. I miss my traditional Jasmine rice with curry, but the coconut milk helped make this dish delectable. We use a curry powder from Penzees spice company that has big bold flavor. The photo in the magazine makes it look like they used red curry, but we went with a yellow curry. I bet is would be good with a green curry.

Good flavors, but the sauce is a bit thin. I'm going to try using less water next time.

This was amazing. I make curry frequently but this is completely different and a nice change of pace. So light and refreshing compared to a heavier dish Ive been making. I did not use cilantro, as I am not a big fan. I already had all of the ingredients and only needed to buy shrimp and coconut milk. The milk adds a wonderful texture and subtle flavor. above comment may have a point about calories, but I thought it made the dish heartier. I also left out the peas and carrots, and there was more than enough...with rice to spare. Id say not to add so much water, I used chicken broth instead, only enough to wet everything, and I skimmed it into a bowl for whoever wanted more sauce.

This tasted like a meal from an Indian Restaurant! I used hot Madras curry powder in place of regular and used already cooked shrimp so my cooking time was slightly shorter. The combo of coconut rice and spicy curry was wonderful and tasty. My husband doesn't like Indian food, so would probably give this only 3 stars.

I made this recipe as stated, but it seems to be missing something and I can't figure out what it is. I agree with the other reviewer that it was much more watery than I expected. I will not make again until I figure out what its missing....it is a good solid recipe.

Made this last night and it was definately more watery than I was planning on. However, the rice was quite chewy until I mixed the two together in the bowl. After about a minute, the rice absorbed the excess liquid and balanced everything out nicely. Note: I eat a LOT of spicy food and this was much spicier than I was anticipating (but very tasty)!

I made the recipe exactly as stated, but without the cilantro. It turned out much saucier than I had expected, but tasted great with the rice. The rice had a nice subtle flavor, but I'm not sure if it is really worth the extra calories versus a regular rice. Both my husband and I ate it up and enjoyed it tremendously. We will definitely cook this again, as it tasted great, was quick to prepare, and was a nice "all-in-one" dish.