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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

Showing 11-20 of 56

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  • on July 21, 2011

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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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  • on July 19, 2011

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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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  • on July 14, 2011

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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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  • on July 14, 2011

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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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  • on April 21, 2011

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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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  • on March 26, 2011

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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.

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  • on November 28, 2010

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    This recipe is AWESOME! I started out making this as an appetizer but it was so good we made it the main course. The flavors are very bold with curry adding bite to the sweetness of the shrimp. Be warned, these shrimp are so good you'll be serving your guests fewer than suggested so you can keep more for yourself.

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  • on November 08, 2010

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    I prepared this dish for my family during my "Thai Extravaganza" this weekend. The dish was fabulous and my family enjoyed it. A word of caution: minimize the curry paste if you are NOT big on heat or spice. This dish had my familys nose running BUT it was great. 5 stars!

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  • on October 27, 2010

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    Will make this recipe a part of my Favorite Recipes.

    I used to use Thai Brand Curry Paste and the last batch was very bland , I switched to Maesri Brand from the asian market and I am glad I did..

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  • on June 05, 2010

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    this is probably the best and easiest thai curry i have ever made! like others - i used the thai kitchen red curry paste since i already had it on hand - i also added frozen petite peas when i added the shrimp - it came out great! a few other changes - i used orange instead of red pepper - and regular basil instead of thai since i have it growing outside - this dish came out amazing and delicious! i served it with "best basic white rice" - by ingrid hofman on this site - it was perfect.
    i agree with everyone else when they said this should be categorized under EASY! make this for dinner - you and everyone else won't be disappointed! =

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