Thai Shrimp Scampi

This recipe has the potential to be a really good one. It just needs a few minor tweaks. First, I would use rice noodles instead of spaghetti. Not a big deal, just a preference.

The curry paste recommended has been "Americanized" so it's milder and not as flavorful as traditional curry paste. I use Maesri and it's very good and highly recommended if you are looking for a more traditional flavor. Be careful because it can get very spicy, but it packs a lot of flavor.

Next, I would sauté the curry paste in the oil for a couple of minutes THEN add the garlic and lemongrass to sauté. To really develop the flavors, add the chicken stock and coconut milk and simmer on low (don't boil! You don't want to curdle the coconut milk!) for at least 15 minutes. 30 minutes is even better.

After simmering, add the shrimp and a little fish sauce instead of the salt. To balance it out, you can also add a little brown sugar. Toss it all together with the rice noodles, cilantro and mint and serve with a lime wedge or 2.

The green curry I bought at New Seasons is super hot, so I cut that in half.  Very flavorful, quick, and easy.  Will make again.

liked this one for a bit of variety, but agree that the flavor was a bit thin.  I think my green curry paste is super spicy as the dish was plenty spicy for us (although my husband added chili garlic paste to "deepen the flavor"). 

No sarcasm here, simply wondering why this was rated five stars if not worthy of serving to company?

Reading the ingredients I thought this would be a very flavorful dish, but unfortunately it was a little flat. I was expecting something to star... the lemongrass, garlic, or the curry paste. But nothing really did. I also was hoping that it would have been spicier. Green curry paste is usually quite spicy, and I bought the one listed, but overall this dish did not have the spiciness I had hoped for.

Good weeknight meal, comes together quickly. Don't think I'd serve to company, but still pretty tasty.