Thai Red Curry Shrimp

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! 

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 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.

Very good recipe. I wanted to incorporate tofu in my diet. So I made this recipe with brown rice and tofu. Excellent. I also added onions.

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!

This recipe has a good mixture of flavors. It is easy to make. I thought that the sauce could have been a little thicker. I served it with green beans.

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.

Great and light dish! It wasn't as spicy as I would've liked it so I added some garlic sauce independently.

I would have given this recipe 5 stars but I was looking for a one dish meal and beefed up the veggies to meet the goal. Added broccoli and peas. Everything else was as in the recipe. My lips are tingling. Served with brown basmati rice. Very yummy!

This was very tasty. I don't find much separation in light coconut milk so I just guessed and poured about 1/4 of the can in to mix with the curry paste. I did cut back a little on the paste as I was worried DD would find it too hot but it turned out not hot enough so next time we'll use the whole amount. I added 2 minced garlic cloves in with the shrimp (how can you have thai food without garlic?) and sprinkled a little minced basil on the top before serving. This would also be excellent with chicken instead of shrimp.

awesome and spicy

I love this recipe, it tastes like it's from a really nice restaurant, and so easy. I like to have more veggies in most recipes so I might use up to 2 red peppers instead. I serve this with brown rice and asparagus or green beans, the sauce is so good it's nice to dip your veggies in it.

I added broccoli to get extra veggies. a very easy shrimp dish to make!

FANTASTIC! I followed the recipe exactly and it turned out perfect. My husband is not an adventureous eater and even he enjoyed it. I would say avoid putting too much sauce on your plate as it can make it quite sweet. Also, I sauteed some asparagus in garlic and thyme and served it on the side. LOVED this!

Red Curry is one of my favorite Thai dishes. As far as taste goes, this recipe turned out as good as the red curry I get at some of my favorite Thai restaurants. When I opened the can of light coconut milk, there was no "cream" on top, so I just poured a little coconut milk into the pan for that part of the recipe and it seemed to turn out fine.

I love this recipe. However, I give it two stars because of how unclear the nutritional information is. Does it include the 1 cup or Jasmine Rice or not? Everything about the description and cooking instructions suggests that it is part of the serving size: "Spoon 1 cup rice onto each of 4 plates; top each SERVING with 1 cup shrimp mixture." However 1 cup of Jasmine rice has at least 44g of carbohydrates and the nutritional information for this recipe says one serving has only 28.8 grams of carbs. I find this frustrating and a little misleading. The way CL suggests this dish be prepared really leaves you with the following nutritional info: Calories - 542, Fat - 11.5, Carbs - 72.5, Protein - 36.4. (!!!!) Makes me think twice before cooking this again. I find they do this with other recipes as well, esp. burgers. More clarity as to what constitutes a serving would be greatly appreciated.

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.

This was a fabulous dish. My husband has told me at least five times how good dinner was. I did make half of the dish (in a separate pan) with diced chicken breast for my kids, who do not like shrimp. This was a hit with my entire family. Yum!

Great for a week night meal. So quick, simple and tasty! Will definitely make again.

Turned out great and was easy to make. Next time, I'll add a touch less brown sugar.

I was really excited about this recipe and it was just OK. I did love the flavor of the jasmine rice, and I served it with the garlic ginger green beans (which were also good).

This was awesome! everyone loved it. I did not get the thick part of the coconut milk, so just a used a little with the curry paste, then I added it all after that. I did double the sauce and used it on the brown rice. I also put already cooked chicken in at the end for those who don't like shrimp. It was so easy and delicious!oh, I did use 1/2 the curry paste b/c of the kids. I would probably use a little more heat next time.

We used "A Taste of Thai Lite Coconut Milk." If you take it from the pantry without shaking, the cream should have separated & risen to the top, ready for you to lift with a standard spoon. Made to directions, including the ginger-garlic green beans. Mild curry, great combo of flavors & textures. Gorgeous presentation.

Delicious resuarant quality meal. Very easy & very flavorful. Served with steamed green beans. I will definetly make this again.

Really fast and yummy! I used tofu instead of shrimp and added fresh peapods. Also I substituted brown jasmine rice.

Great recipe for a simple dinner party too. My family doesn't like red peppers, so I added sliced green onions at the end for a little crunch. The ginger-garlic green beans sounded good, but I couldn't find the recipe online.

It is very important to get a good brand of coconut milk otherwise there won't be much solid to skim off the top. Otherwise you will need to cook it down to get the intense flavors. I also recommend using palm sugar instead of brown sugar for a more authentic flavor. Both items can be found in ethnic food stores. I also don't like cooking the shrimp prior to making curry sauce, seems to dry out the shrimp faster, whereas adding it at the end allows it to soak up more flavor.

Similar to another reviewer, although I didn't shake the coconut milk, the slotted spoon didn't really bring anything up so I just a small amount of coconut milk for that step. Otherwise, though, both my boyfriend and I loved the dish and the accompanying green beans. The curry sauce is not spicy but has tons of flavor. I was happy. And this definitely had enough shrimp per serving!

Easy and delicious!

YUM! Loved this dish. I didn't have any fish sauce on hand, so I used about the same amount of LS Soy Sauce instead and it was fantastic!

Very good, very easy and fast. All around A+ recipe. I did not shake the coconut milk as directed but there was no thicker part to scoop out with a spoon so I just poured a little bit of coconut milk into the pan for that step. The sauce could go well with chicken too. We made it with the recommended green beans which were so good. They remind me of how some sushi places make their edamame and it gave us another variation for green beans to pair with many other dishes.

This recipe was fantastic! I did make a few changes: I served with brown Jasmine rice instead of white and used regular coconut milk since that is what I had on hand. I also mixed the shrimp into the sauce at the end. I served this with the ginger green beans as suggested and those were great, too. I will definitely make this again.

Great! Made this for dinner, along with the Jasmine rice (although I did that in the rice cooker) and the ginger-garlic green bean side dish that was featured with it in Cooking Light - June '10 Page 104. I liked the sauce so much that next time I will reduce or skip the simmering time so there's more.