Shrimp in Spicy Coconut Sauce

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This recipe tastes like a recipe that should take a lot more time and that should use a lot more ingredients. I have made this almost every year (on New Years Eve, along with Sandra's Thai Mussels and Jasmine rice (boxed. A tip that I have learned over the years that DOES make a good difference is to make it early in the day so it has a chance for all the flavors to blend. Enjoy! 8-

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I'm so surprised by the negative reviews. Despite that, I decided to give it a try. My husband and I loved it! I found it a little bitter initially, but after improvising and adding some shredded coconut and mixing in some jasmine rice, it was perfect. I've also tried adding red curry to it, and it's come out great.

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I added stir fry pepper mixture I found in frozen food section and anf Thai sweet chile sauce

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This recipe was a hit at my house! I added extra red pepper flake for more heat was great over jasmine rice my 18 year old son went back for seconds, don't know why other reviewers had a gray sauce? Sounds like you may have done something wrong,if you used canned coconut milk maybe you should shake it up a little before using as it seperates in the can. I did add a little bit of flour and water mixture as a thickner was awsome we will make this dish again.

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A recipe should be rated based on the FLAVOR, not the instructions, etc. Delicious!

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This was delicious! My father is a resort chef, so he reccommended 1 tsp Ginger, 1/2 tsp cumin, 1 heaped tsp chili powder and curry powder each. It was delicious.

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do all these complainers know that there is a difference between coconut juice and coconut milk? Might want to check your labels, if you found it watery or bland.

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Just to say that when you add Coconut Milk to a recipe, that you are sure to add that it is 'UNSWEETENED", so you might get "Coco Lopez", or something like that and could ruin your whole recipe.

Dawn from Colorado

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Made this for our own Cocktail Time and actually enjoyed it a lot. Sadly, we didn't add cream, because we ran out making another recipe. As it was, way too soupy. It was nowhere near a sauce consistency if you cook it for only 5ish minutes. I would make it again over some jasmine rice.

For more of a review, check out my blog Semi-Edible. Where my friend and I have our own Cocktail Times and report back on all of the Semi-Edible russepies (hopefully by Aunt Sandy: http://semi-edible.blogspot.com/

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I loved this recipe! I did make just a couple of changes though. To make it thicker and add a little flavor, I replaced the chicken broth with spicy mango coconut sauce. Also, I replaced the cilantro with chopped green onion. It was so good.