Thai Green Curry Shrimp

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This is a very nice green curry. I used chicken and chicken stock since I didn't have any shrimp on hand. It really does rate 5 -----don't be turned away because of "gleebergloben" . Not to be glib, Gleeb, but just learn how to cook. Let the shrimp simmer a bit longer rather than you coming to a "full boil".

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This was delish and quite simple to prepare. I suggest using half the liquids stated in the recipe if you are looking for a less soupy effect. I also added some thinly sliced lemongrass and subbed green peppers for jalapenos for a kick. I served it with Japanese noodles to soak up the flavors that were tossed with garlic and baby Bok Choi. What a delight!

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This recipe was AMAZING! My husband even made the comment that he'd pay to eat this at a resturaunt : There were left-overs which we ate 2 days later and it only got better. I can't wait to make this again!

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This is easy and excellent, just be sure to use quality green curry paste.

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This is excellent. I use chicken stock instead of fish stock, add chicken instead of shrimp, and add green beans and other veggies.

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Wonderful recipe. I found it very easy to make for my first time making curry. My boyfriend and I have recently been into curry so I thought I'd try it at home and found this recipe to be just as good as what we have had at the restaurant. I've since excluded and substituted and still found it to be great. I'm not a fan of eggplant and left it out and couldn't tell. Also forgetful shopping inspired soy milk for coconut milk and it still tasted great. I also use chicken stock and pre-cooked shrimp instead and sometimes mint flakes if I can't find fresh mint at the store. Am happy to have found this recipe and it's a monthly favorite now. Many thanks!

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I didn't have the lime or basil on hand, but tried it anyway...the problem was that the curry didn't thicken the way I expected it too. I would recommend leaving out the shrimp stock. The fish sauce leaves it fishy enough and the stock just makes the curry runnier than it should be.

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I would have given this recipe a 4 or a 5, but the recipe clearly states "Add the shrimp and cook until pink, about 2 minutes" which is a farce and ABSOLUTELY INEXCUSABLE. If you like your shrimp raw, then by all means follow the recipe. But if you like eating your food cooked like I do, then please cook it separately before, then add it at the end. I love sushi, but this is not a sushi dish and I would love to know how anyone can cook shrimp in 2 minutes in simmering liquid. Again, this was inexcusable and a possible health risk.

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Very delicious curry dish. The lime zest and herbs add a nice depth of flavor. The shrimp is very tender, everything was great!

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This was so easy to make and my friends loved it! I wanted a completely vegetarian version so omitted the shrimp at the end and instead started off with cauliflower and carrots and, after a few minutes, added zucchini and the vegetables listed in the recipe (eggplant, zucchini, and onions.