Coconut Curry Shrimp

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Easy and delicious, with lots of room to add personal touches. The prep work was the hardest part about it, and it wasn't hard at all.

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I added carrots and raisins. Then served over jasmine rice. delish. You could also add baby carrots.

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Delicious and simple recipe... I added some garlic and extra seasoning for more flavor and corn starch to thicken the sauce... end result was light and tasty!

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I added the following:

The zest of 1/2 lime
1 tsp Cumin
Sugar to taste
Hot red pepper flakes to taste

In addition, I used red curry paste instead of powder. I like the depth of flavor the paste gives as opposed to the powder. I also thickened it just a bit with a cornstarch slurry, but AFTER the shrimp were cooked.

A note on the cooking time, I let the sauce simmer for about 1/2 hour to let the flavors really blend. The sauce is really a "taste as you go" kind of thing because it's so specific to what each person likes. The shrimp DO NOT take 12-15 minutes to cook. I let mine cook for about 5 minutes. They were done perfectly and I used jumbo shrimp (because they looked the best that day at the market and 5 minutes was all it took. You don't even have to have the heat on to cook the shrimp. They will cook from the heat of the sauce alone.

I also garnished with a little fresh basil chiffonade and served over Jasmine rice.

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With the 5 ingredients alone its ok but once you add a few things it is great. I followed the recommendation of a few reviews and added cornstarch, which thickened it up. I added sugar and red pepper flakes. Wow what a difference!

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I have made this recipe 2x now, the first time with shrimp and now with chicken. I also felt like something was missing. I added lime zest, extra pepper and cumin. I also sprinkled extra seasonings on chicken before partly cooking then added the sauce. I love 5 ingredient fix!!

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I love this recipe!! Very simple and delicious.

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Love this recipe, I did add a little sugar and corn starch as recommended by other users. Hoowever I did a little twist to it, I did 1/3 shrimp, 1/3 chopped lobster meat and 1/3 mussels and served it over rice. This is a winner in my book.

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Simple recipe that tasted good and is fairly healthy. Seemed to be a little something missing with the sauce though--maybe some sweetness. I too am going to add some corn starch next time and maybe a little crushed pineapple. By itself, the sauce wasn't fantastic but it seems like a good base to modify and make your own.

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Just "ehhh."

I was excited to make this recipe for my boyfriend (we are huge curry fans for "date-night in". Things came together easily and smelled delicious. I even took Claire's advice to BYOC (Be Your Own Chef and added shitake mushrooms, red bell peppers, bean sprouts, and snow peas to "beef it up." We sat down to eat with high hopes/expectations, but unfortunately, something fell short when it came to taste. It was like the flavors needed more time to marry together. I am excited to reheat and try the leftovers again tomorrow. Hopefully they'll pack more of a punch.