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Coconut Shrimp with Red Curry Sauce Recipe

Coconut Shrimp with Red Curry Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 21-30 of 37

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  • on November 23, 2005

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    My husband's the cook at our house, and even I made this dish delicious! I made Jasmine rice to go with it, flavored with coconut milk, mint and lime (found the recipe elsewhere. Also, instead of curry paste, I used chile paste...it was perfect!!

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  • on September 18, 2005

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    I made these shrimp for my son's birthday party. I made them ahead of time and fried them just before my guests came over. Everyone loved them especially my husband. The sauce was great, spicy but not mouth burning. In AZ we like our sauces hot. I will definately make these again.

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  • on August 15, 2005

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    These were delicious 5-star coconut shrimp! I added a little panko to the coconut to make them even crispier.

    The sauce only gets 1-star, though, because it is WAAAAY too spicy (and I really do like spicy foods. It was painful. I honestly don't understand how some other reviewers didn't think so. I can only guess that some brands of red curry paste are much hotter than others and that I bought a firecracker!

    I thought it was curious that the directions on the jar suggested to mix 1 teaspoon with 1 can (about 2 cups of coconut milk, but Tyler said to mix 2 TABLESPOONS with 1 CUP of coconut milk. I should have followed the suggestion on the jar, then added more if I needed it - I guess that's what I get for not tasting as I prepare! In Tyler's proportions, the sauce was inedible. I added the remainder of the can of coconut milk - still inedible. I then added about a half can of evaporated milk - this made the sauce edible, but it was still quite spicy. It's a shame because the flavor of the sauce was quite good, other than the heat. I'll make it again using 1 teaspoon of paste instead of 2 tablespoons.

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  • on August 01, 2005

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    These were soooo easy to make. I didnt make the sauce but the shrimp came out as good, of not better than an order of these at any 5 star restaurant! Great for dinner with rice (as i did or an appetizer to wow guests!

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  • on May 27, 2005

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    The shrimp were kind of bland, but the sause was really tastey. It was a little spicey for my family, so I toned down the heat with extra coconut milk. But overall it was really good. So good that I got cravings for the sauce!

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  • on March 22, 2005

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    Great recipe and surprisingly easy. I recommend only half of the curry paste. The brand I bought by Thai Kitchens was too hot and I had to double the coconut milk to make edible. Don't skimp on the mint, it really tastes great. Oh, and I tried this with Scallops, and it worked to perfection.

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  • on January 15, 2005

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    I couldn't only find green curry so this was very hot but delicious.

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  • on December 15, 2004

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    I have seen chefs make similar prawns before and was always scared to try it at home because it looks so time comsuming and well.... it is but it is well worth it. I added fresh mango, jalepeno pepper jelly, red onion and lots of fresh cilantro to my dipping sauce and it was wonderful. This is a recipe I will make for special occasions and for the family since they loved it so much.

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  • on December 02, 2004

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    I made this as an appetizer for our (nontraditional Thanksgiving. It was a very well recieved. I wasn't sure how my family would take the curry sauce but they were very pleased.

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  • on November 22, 2004

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    Coconut shrimp was my son's favorite ever since he has teeth to eat. But it cost alot in the restaurant ($8.95 for 5 shrimps, and I didn't know how to make them. Until I saw this episode on TV and gave it a try, to my surprise, this recipe turns a novice chef (myself into an expert. My husband said it tastes just like the one from the restaurant only in a smaller version! My son said it was BETTER than the restaurant, and he was so happy that I've made it for him.

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