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Thai Shrimp Curry Recipe

Thai Shrimp Curry

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on March 03, 2013

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    Really quick recipe. I like that he uses the whole can of coconut milk, as it makes it really saucy. It's also great to get the chance to support some of our local multicultural food shops by purchasing some of the more exotic ingredients from them. I paired this with Bud Light Lime Mojito beer and it was an amazing combination.

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  • on February 23, 2013

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    I used pre-made store-bought red curry paste instead of making the paste in the recipe, which made it a quick meal. A delightful dish with excellent taste!

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  • on January 11, 2013

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    You can't go wrong with this recipe....DELISH!!!!

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  • on November 29, 2012

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    I am an avid fan of anything Thai, being taught Thai cuisine by Jennifer Brennan, author of "The Original Thai Cookbook" amongst many other of her award winning cooking books. This to me was one of the best Thai curries I have made! I did however use "Yellow Curry Paste" by "Mae Ploy" as my spouse is so afraid of anything “spicy hot.” Since the Thai’s many times form their rice in a cup, and invert the contents on the plate, and pour the sauce along side and around the rice mound, I did likewise. I did dribble a bit of the very tasty sauce on the mound, and put the Thai basil “flower” end with the two leaves attached atop the mound! A beautiful presentation and a gastronomical "homerun"!

    Served with a small bowl of Nam Pla Prik, for those that like that extra blast of Thai pepper and Thai fish sauce kick!

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  • on August 18, 2012

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    This dish was AMAZING! I recently visited Maui and had a Thai red curry that tasted just like this - the only difference, they added pineapple. I will definitely be making this again. Thank you, Emeril!

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  • on July 19, 2012

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    Spectacular! Used authentic Mae Anong Thai red curry paste bought at local Ranch 99. Added half an onion, used two red bells, the veg takes longer to cook than the recipe says , and I toasted the jasmine rice in olive oil before adding the water. Superb depth of flavor. Thanks Emeril!!!!!

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  • on March 28, 2012

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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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  • on January 08, 2012

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

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  • on September 26, 2011

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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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  • on August 04, 2011

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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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