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Thai Shrimp Curry Recipe

Thai Shrimp Curry

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on March 22, 2010

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    This was my first time making curry and it was so simply & very tasty. I used a store bought curry paste to save the hassle, as recommended by some of the other users. I'm just shocked how easy it was & I am a beginner in the kitchen. I will definitely be making this again & again.

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  • on February 14, 2010

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    Tried this last night and it was great. My wife is a Pampered Chef consultant and she has some Thai Curry Rub that I used with a couple of tablespoons of butter instead of the Thai Curry Paste. Worked great! Next time I will use just a little more to "kick it up a notch" Emeril Rocks!!!

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  • on July 29, 2009

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    I used shortcuts like pre-shredded carrots, and red curry paste - premade...so so so good!!

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  • on June 23, 2009

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    This is an awesome recipe! I found it to be very easy and fast. I used the Maesri brand red curry found at most asian markets and used 3 tablespoons of that. Verydelicicious and very easy to make.

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  • on June 11, 2009

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    This recipe has great flavor and so simple too. It's hard to believe that it's an intermediate skill level. Anyways, I have made this a few times and added cubed potatoes to it since a lot of the thai restaurants I've been too have had potato in their curries. It's a great addition if you're looking for a heartier version.

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  • on February 19, 2009

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    I, like nearly every other reviewer, used Thai Kitchen curry paste. So delicious. This recipe is surprisingly speedy and satisfying. I have taken a number of Thai cooking classes in Thailand over the years and this recipe (with jarred curry paste and all is as good as what I've had (and made overseas. Aside from using jarred curry paste, I also used low-fat coconut milk. The recipe didn't suffer a bit from doing so and my arteries and hips benefited greatly!

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  • on January 16, 2009

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    This is an amazing dish. It was a little bit runny...I am new to personally cooking with Thai flavors so I went too conservative with the Chili Paste. However, I will definitely put the entire amount in next time!

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  • on January 05, 2009

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    This recipe is so great!!! After reading the reviews, I cut down on the amount of Chile Paste (Thai Kitchen brand to 1 and 1/2 TBSP, and did not find it nearly spicy enough! So next time I will try the recommended 3 TBSP. I think it may work well to make the "base" the day before, to allow the flavors to meld, and then at serving time, bring it to a simmer and add the shrimp, etc. Also, all 4 of us were wishing we had seconds, so I would definately double the recipe and it would easily serve or 5, wiith maybe a tad leftover for the next day. Thanks for such a great, easy, fun recipe!!!

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  • on September 28, 2008

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    I used "Thai Kitchen" brand red curry paste and cut the amount to 1 T. I also added a handful of frozen peas. My husband and I loved it! Will definitely make this again. I might add bamboo shoots next time.

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  • on September 11, 2008

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    This recipe is so sweet and the ingredients are very exact. i modified it a little and added water chestnuts and cut squid, made the dish even more rich. You may want to add some salt to the recipe, because the recipe didn't call for salt, it will balance the sweetness of the coconut.

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