Thai Shrimp Curry

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This dish was really good. The following is what I did different from the recipe. I added about 5 teaspoons of the thai kitchen red curry paste. I also added two teaspoon of thai kitchen red chili paste and cayenne pepper to taste. I did not use the whole can of coconut milk because I didn't want it to take away to much from the spiciness. I used a little over half of the coconut milk. I added 1 yellow pepper, a handful of fresh green beans (boiled first, and omitted the carrots. I will definitely be making this again soon.

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Great and easy to prepare. Does not even take the time listed.

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Awesome!! Made this with all the listed ingredients (we always have Galangal, Thai peppers, Palm sugar, etc. in our home, but used more peppers with seeds (we like it hot, added chestnuts, bean sprouts, baby corn, cabbage, bamboo shoots and peas. Put it on top of jasmine coconut rice. Delish!! I have made a lot of curries in my life (Thai and Indian and this is a good one! Use a good coconut milk or you will get soupy results, it is worth the extra $. Happy cooking to all!! :

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Absolutely delicious! I thought I would be helpful and let people know about the Thai Kitchen red curry paste, but I have already been beaten to it. Seriously, Emeril? Make your own paste? I am sure it is delicious, but so is the Thai Kitchen and much easier. I used red, yellow and orange bell peppers and it was beautiful. I omitted the carrots and added celery and bamboo shoots (my fave. I usually serve it over rice, but tonight I am putting it over quinoa with toasted almonds and raisins. Can't wait. Thanks, Emeril for another great recipe!

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Great but too sweet to me because of the fish oil+sugar. We added bamboo shoots and ground black pepper. Ate whole pan.

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This was a very good, simple meal that will be a crowd pleaser, b/c it doesn't provide much of a "kick". I'm not one to make things very hot, but I thought that this dish could use a little more pizazz. I will likely add pineapple and a few thai peppers next time. I agree with using the Thai Kitchen Red Curry paste... it turns this into a quick and easy meal.

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This was very tasty! I too used Thai Kitchen red curry paste, about 5.5 tsp (my tablespoon wouldn't fit in the little jar. I also added half a green bell pepper because I wanted to use it up. My only suggestion is to chop everything up and have it handy before you begin cooking, because you don't have time to search for and prep stuff once you get started. I cooked everything for just a minute or two longer than the recipe calls for, and I added precooked shrimp for the last 2-3 minutes just to heat them up.

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Very good. I used curry powder instead (from Asian store--2 tbsp hot curry,1 tbsp sweet curry. I also added 1/4 cup ginger, cut in strips--sauteed with the shallots, garlic, carrots and red bell pepper. I also used regular basil leaves. I thought the coconut milk was a little too thick already, so I added 1/4 cup water with it. Love this recipe! :

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This went far beyond my expectations. It was awesome and fun to make. I toasted up some flat bread and used it for dipping. It is a must try and a keeper in my house. Thanks again Emeril for sharing such awesome talent!!

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This is just one example of how almost every Emeril recipe is absolutely delicious. This is an aromatic and delicious sauce. It was such fun to make too.