Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking. Regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle.
We made this tonight and it needs a few adjustments. It was considerably underspiced. We added a serrano pepper and a bit more curry powder (probably 1 tbsp), and if I made it again I would add more coconut milk (maybe 1/3-1/2 total) and more curry powder still. Like the other commentator it took us a little longer to cook probably around 20 minutes and the set up is tricky...you will need a big wok for it to work right. Ours kept tipping over. That said, the dish was still delicious! great for a regular dinner and with these adjustments maybe even a fancy one too!
Read MoreDelicious, and great next day, too. Have to make sure your cholesterol budget is under control (270 mg) before you have this one, though. Took me a lot longer to get the shrimp cooked, almost twenty minutes; must have an inefficient steamer setup.
Read More