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Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous Recipe

Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

Recipe courtesy Rachael Ray, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 51-60 of 60

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  • on July 01, 2008

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    I was expecting a dish similar to shrimp panang but it wasn't even close. It did not have a nice creamy, slightly sweet, slightly spicy taste but was instead on the bitter side. My husband thought it was so bad that he only ate 2 bites and he loves Thai food. It was less than mediocre.,.

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  • on June 18, 2008

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    Saw it on your program and decided to make it that same day. Couldn't find red curry paste but used red curry powder and decreased to 1 Tbsp...just right! Omitted the peas. Used regular coconut milk instead of lite which I would definately recommend as it is thicker and tastier than the lite. Makes a nice thick sauce. Will definately make this again for entertaining friends that like Thai food. Will try with chicken next time. GREAT RECIPE!

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  • on June 01, 2008

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    I wanted something different to cook for my boyfriend and guests, and this recipe was great. I fixed Thai noodles to go with it instead of the couscous. Next time I will cut back on the curry paste, because it was very spicy. I also have issues with timing, so next time I will cook the shrimp last and add it at the end so it does not get over cooked.

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  • on May 27, 2008

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    What a great recipe. Soooo tasty. I used basmati rice instead of couscous. Looking forward to fixing it for company.

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  • on May 26, 2008

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    So quick and easy to make. A perfect one dish meal. I actually didn't find it hot enough (take heed, I was raised in South Louisiana on spicy Cajun cuisine and added a good squeeze of Thai chili sauce to kick it up a bit. Instead of roasted red peppers, I sauteed fresh red peppers in the hot oil before adding the shrimp. Came out great!

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  • on May 24, 2008

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    I made this recipe with chicken and my husband and I absolutely loved it! The basil/lime couscous was good, but not worth the effort or expense if you don't have fresh herbs on hand. The Thai Curry dish has enough flavor. I will definitely make this one again!

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  • on May 23, 2008

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    This dish is so fast and impressive for a date night.

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  • on May 21, 2008

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    I luv you Rach, but blech!!!!
    Can't understand why I used the red curry paste w/ the satay and it wasn't screaming hot...peanut butter maybe?
    But in this one....Yowza was it hot.
    Also I used the lite coconut milk (per your suggestion and actually used the entire can.

    The only flavor in this was HOT HOT HOT
    OUCH, OUCH, OUCH!!!

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  • on May 18, 2008

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    I tried this today after seeing it on TV. I didn't have shrimp, fresh mushrooms or curry paste, so I used sliced-up chicken breast, chili sauce and canned mushrooms - it still came out great!!! Seems like you really can't mess this one up.

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  • on May 18, 2008

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    I added a bit of lime zest, chopped cilantro, and chopped basil to mine. It turns out very saucy so next time I would use more mushrooms, peppers, etc. There's a nice tingle but no pepper 'burn' to this dish.

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