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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

Showing 41-50 of 56

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  • on August 07, 2007

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    Very tasty and easy to make. I did not make my own paste but found it @ whole foods in the Thai section.

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  • on July 24, 2007

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    i bought thai curry paste from kmart and made it with that. it was DELICIOUS!!!!!!!!

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  • on March 20, 2007

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    This dish was delightfully refreshing.
    Preperation was easy and not time consuming. I will make this dish again and again. My family gave it two thumbs up!

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  • on January 14, 2007

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    This easy, flavorful thai dish is sure to be a hit! One of my all time favorite dishes.

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  • on November 14, 2006

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    This is a very simple recipe and has tons of flavor. I had no idea that coconut milk and red curry paste could taste so devine! I could see using chicken instead of shrimp for a change of pace. Highly recomended!

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  • on September 20, 2006

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    I made this while I was pregnant because I was craving curry. I had friends over when I served it and all thought the taste was great but way too hot. I ate a little bit of it and wanted to throw up because it was so spicy. It burned my stomach I think. We all agreed that if we make it again to add a third of the curry paste instead of all. I also did not make the paste but instead bought it premade, which may be why mine was so hot. It was really delicious though. I am making it again but without so much paste this time.

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  • on July 12, 2006

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    This recipe was excellent! I've eaten my share of Thai food and this recipe is as close as they come, with minimal effort. You can purchase Thai Red Curry Paste at the supermarket or asian food store and save yourself some time in preparation, as well as time/money trying to find the special ingredients (lemon grass, shrimp paste.

    Hint: If you prepare everything ahead of time in the quantities suggested, it will be much easier to make this dish. Do it like Emeril does, with each ingredient premeasured in seperate bowls. Once the prep work is done, actual cooking time is only about 10 minutes. Be sure not to overcook the shrimp! Two minutes is plenty of time. Taste, taste, taste!

    Also remember, Curry Paste is SPICY (which I love! so if you are not a spice person, go EASY on it!

    I also added a Tablespoon of fresh lime zest and a Tablespoon of freshly grated ginger root for additional flavor.

    Thumbs up! :-

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  • on June 20, 2006

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    I used chicken instead of shrimp and used purchased chili paste instead of making my own. However, three tablespoons of paste was way too much for me! I could have easily used 2 teaspoons to 1 tablespoon.

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  • on January 23, 2006

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    I made this dish with chicken b/c I didn't have shrimp and wow! I was complimented on how good it was. It made my house smell just like my favorite Thai restauraunt. I added more green chile paste for extra punch and I didn't have any fish sauce and it was still good.

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  • on November 02, 2005

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    The I had a small amount of trouble acquiring an ingredient or two, the preparation was easy and quick, and the flavor was awesome.

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