Curried Shrimp with Coconut Milk

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I did think it was very tasty. After reading some of the lack luster reviews I added a bit more curry and pepper to mine. I think that helped it be a winner. I will be making this again and again as the whole family was happy.

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I was excited about this so I could use my extra coconut milk, but was disappointed with the results. It was lacking in flavor and was just really dull. Wouldn't make again.

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I liked how easy this recipe was to follow. I think I used maybe the wrong type of curry powder as it is not as spicy as I would have liked it and maybe I used too much coconut milk. However, this was my first time and I think it came out pretty good.

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Tastes like a Madras curry version of a Thai curry and didn't seem to work terribly well that way. Kind of a mish-mash of tastes dominated by the coconut milk. Average.

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We have made this exact recipe. Making and eating were fun. The bright colors, the ingredient textures, etc....everyone enjoyed We then made recipe by replacing curry and cilantro with fresh basil and curly parsley...and served it cool temperature. Also enjoyed by all. My purpose of telling you this info...FoodTV has a limited few chefs tell their audience that cooking is not cast in stone. A recipe is providing one way of cooking the listed ingredients BUT we should explore. As I stated above...(the use of coconut milk w shrimp gave us a great flavor. We then replaced some stuff with other stuff and still enjoyed the flavors. Thanks FoodTV for getting this concept coast to coast.

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My friend and I renamed the recipe to Bangin' Shrimp. This was so very simple. the only thing that's time consuming is the cutting of everything and pulling off cilantro leaves.

But the timing of everything was perfect. the veggies still had a firmness to them. cooked perfectly.

I only used 1 lb of shrimp though because i was serving for 2, but i used the same quantities of everything else. Still perfect. (I like lots of veggies.

This will be earning a spot in my saved recipes.

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easy to make and one that everyone enjoyed!

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I omitted the cilantro and parsley and I used pre-pureed ginger and lite coconut milk. I served it over the coconut-lime jasmine rice from Dave Lieberman's recipe (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30901,00.html, but you have to add salt, ginger, and a little garlic to it or it's lousy, and I zest lime over it. After pouring the gorgeous coconut curry shrimp with the stark red peppers and the lush green scallions over the bed of creamy white rice, I garnished it with a gourmet touch: black sesame seeds.

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The recipe was very easy to follow, quick to complete and sooooo delicious!

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This dish was outstanding. The flavors get better the next day. I loved the cilantro in the dish. And even though the coconut milk has a slight sweet taste to it, it has no effect on this savory dish. It has a flavor that, I believe, most people would enjoy. This recipe can also be prepared as part of a brunch buffet. Enjoy!