Spicy Thai Coconut Shrimp
To save more time, call ahead and have the seafood market peel and devein the shrimp for you.
Recipe by Cooking Light May 1999
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06/04/2014
Fail. Way bland and boring....too watery and way too many adjustments needed to file it in the recipe box.
04/26/2013
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.
10/30/2012
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
05/20/2012
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.
06/01/2009
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.
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