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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 31-40 of 56

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  • on August 13, 2008

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    Full of flavor and very quick to prepare. Will definitely make it again!

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  • on August 04, 2008

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    This recipe did not disappoint. I only used 1 1/2 T. of red curry paste and it was more than enough. It was definitely kicked up. We loved it however, since we can take spice. I also added a fresh jalapeno for color, with the red pepper and carrots. Did not have cilantro, but did use fresh basil.
    We are blessed with fresh gulf shrimp here which I had just purchased off the boat. Served this with basmati rice and the sauce was sufficient. The two of us finished the entire dish at one sitting.

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  • on May 03, 2008

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    So yummy! I hate coconut milk but love the curry flavor, so I was glad to find this easy recipe I could make myself. I used a cup of regular milk instead of the coconut milk and next time would probably use 1/2 cup cream and 1/2 cup milk to make it creamier. I have a very high tolerance for spicy food but knew I would have to cut the curry paste (which was store bought to 1.5 teaspoons. Even this was a little spicy so I will reduce next time and taste before adding the shrimp to see if I need to add more. I also would double the sauce next time (but not the curry paste. yummy with plain sushi rice! we also added scallops. This would probably be very good with fish too. Having the ingredients pre-cut/measured helps a lot!

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  • on March 31, 2008

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    I enjoy spicy food, but 3 tablespoons of curry paste was too much; I could not taste any other ingredient.

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  • on March 27, 2008

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    i did the prep earlier in the day and literally threw everything together while my guests were there.
    simple and very tasty.

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  • on November 03, 2007

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    This was great! We loved it, however we used heavy whipping cream and a little water in the place of coconut milk. turned out great. This is truly a 5 star-er.

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  • on November 01, 2007

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    This recipe was easy to follow and tasted great. My husband loved it!

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  • on September 27, 2007

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    I usually use 1 T. of curry paste to one 14 oz. can of coconut milk, then add more if I think the mixture needs it (I use Taste of Thai red curry found at Cost Plus. 3 T. of curry paste seems way over the top to me. But that's Emeril for ya!

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  • on September 19, 2007

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    This one has wowed even the best of them. Great quick meal, simple to prepare and makes you really want to keep eating.

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  • on September 15, 2007

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    This turned out amazing, even though I used store-bought chili paste. SOOOO GOOOOD!!! I didn't think it was too spicy at all either, and I usually have a very low spice tolerance. The only Thai red curry I've had before was from doc chey's, and this stuff is way better.

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