I really like Thai kitchen. I am going to make this Thai Shrimp tonight. I’d love to hear how it turns out! This was really good. This was awesome. Add bell pepper; toss to coat. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Red curry paste conveys plenty of spicy heat, so a little goes a long way. Add the scallions, garlic and green curry paste. I made this soup for a very particular client I cook for. How to Make Coconut Curry Shrimp First up, peel and devein the shrimp. Fast and very easy. Love your clear directions, photos and cooking hints. It tastes as good as any Thai I’ve had in a restaurant. So easy love pictures, and always comes out great. This site uses Akismet to reduce spam. We made it as written but added pineapple and sliced bell pepper all served on sweet potato Asian noodles. Hi Mary, If you like red curry paste, that will work well. this was a tasty and worthwhile meal–will definitely make again. 2. I exchanged the water for some chicken stock. Add the onions and cook, stirring frequently, until soft, about 3 minutes. This is OUTSTANDING!!! Very good. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants! Thank you for sharing. Not to mention that it’s easy to put together. Totally awesome dinner in less than 10 minutes and zero clean up , I felt like this was a dish from an excellent restaurant!!! I suspect it is? I have made this several times with several variations – red or green curry paste (Thai Kitchen, at Walmart), shrimp or chicken. You mention the frozen shrimp in stores as being split and deveined. Simmer until thickened slightly, about 2 minutes. Hi, I used GOYA coconut milk and it was not nonfat …. Flavors are so fresh and vibrant. Also, this dish just cries out for some lemongrass. Second, you’ll need coconut milk; any brand will do, as long as it’s not low fat. I LOVE this dish, and make it all the time! 2 tablespoons Thai red curry paste. Sometimes I up the vegetables by adding a bag of those steam-in-the-bag stir fry vegetables just before serving. Can’t go wrong with coconut curry and thai curry paste! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe: Thai red … I love this recipe! Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges. Definitely a hit. We are planning a cookout at a park for a friend’s birthday and she wants curry shrimp on the barbie. Enjoy! Or do not use it? Is there an update to this recipe? Better than my favorite take out place! I will definitely make it again. All in all, an excellent recipe. Personally, I haven’t tried this over zucchini noodles. I’m asking because your recipes are always a slam dunk in our house, so I wonder if something went wrong. Hi Etienne, There is an option to print the recipe — when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Add liquids and eggplant. For dessert, tropical flavors would be nice…check out my Coconut Dream Pie…and fresh sliced pineapple would also be delicious. If I cook on a Sunday is it possible to freeze and eat later in the week? I may add a few mushrooms next time. I like the Thai Kitchen brand, which is readily available at most large supermarkets. We have had your original version many times and love it so I would like them too try it. Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. Hi Jenn, I want to add some vegetables to this (red pepper and sliced mushrooms probably). Thought I had 2 pounds of shrimp in the freezer but sadly I didn’t so went with 1 pound of shrimp and lots of diced sweet red pepper. Hi Jen, do you know if the curry paste loses flavor when stored for a while in the fridge? I add lemongrass since I have a tree and it gives an extra depth of flavor. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Please LMK how it turns out! This is the second recipe I’ve used in one week. I’ve made it with both — both delicious . Maddi . My husband and I make this quite often, sometimes with chicken, red peppers and mushroom. 1 tablespoon sugar. They did not have the “green” one. Set the chicken pieces aside and proceed with the onions and rest of recipe. Went to the market to buy the ingredients and all I found was Thai red curry paste. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. I can’t wait to order the cookbook! Also….again….ANOTHER recipe I never felt needed altering!! I recommend simmering the sauce at least one hour before adding the shrimp. This is the third dish I’ve made using your recipes, and they’ve all been great. Thai-Curry Shrimp Linguine Thai-Curry Shrimp Linguine. I will definitely be making this again . It was so good that he requested it the following week and I made it for my own family twice afterwards. Ive been taking pictures of my results and my family and friends are so envious! THANK YOU!! So easy to make and so delicious. Now we have the chef in our home. Thanks for all the wonderful recipes. And I’m glad I did. nutrition-modal. I personally omit the sugar… still delicious. Hi JooJoo, Based on what you’re describing I’m wondering if it was a problem with the coconut milk. Made this at a friends house for dinner as they love shrimp and curry. I’m grateful for your children for without them, you would still be a chef in a 5star restaurant. We thaw the sauce and the shrimp, then heat up the sauce in a saucepan and throw the shrimp into the sauce just long enough to warm up the shrimp. I did try it with oyster sauce that evening and it was fabulous. You start with a red curry paste, which you can find at any local grocery store. I made this last night with Jasmine rice and fresh peas, it was easy and very good, but very, very hot! This spicy Thai Coconut Curry Shrimp and Rice recipe makes a perfect weeknight dinner. Oh and also left out the sugar because we eliminated sugar, dairy and modern wheat. Can it be served with Thai Noodles instead of rice? Nutritional … Thanks for sharing this recipe. Great recipe. Turned out great! Thank you rhonda. Have you tried Thai Kitchen? Add coconut milk, chicken stock, fish sauce, and Thai eggplant. Thanks again! Thanks! Hi Faith, Sorry for the confusion — the recipe doesn’t actually have ginger or lemongrass, but the green curry paste that the recipe calls for has that. I have made it at least a dozen times…NEVER fails, and super easy. I don’t like a lot of heat, but my husband does. I always look forward to your recipes via email. Fantastic selection of products. So I thought I’d ask before I try to buy this brand of curry for this recipe. Husband & I spiked ours with some crushed red & a bit of ginger garlic paste. I could have eaten the whole thing by myself! Enjoy! Added snow peas and red peppers to the onions. Simple, quick and delicious. Thanks for sharing it! I used some info from Thai Shrimp Curry on Epicurious that I made before. Prepared exactly as directed, left out the brown sugar, still delicious. Regarding your description of the recipe….. no mention of Lemongrass in the recipe? Hi Joojoo, I believe Goya might be a bit thinner than some other brands. 4) have two more delicious dinners with no measuring/chopping/etc. Is this recipe spicy? I must admit it was my first time dealing with coconut milk and green curry paste etc…..your pictures and simple instructions made my meal so flawless. Once upon a time, I went to culinary school and worked in fancy restaurants. The heat comes from the curry paste, but it’s muted by the richness of the coconut milk. My family loved it. I reduced the shrimp to 1 pound and added mushrooms and Napa cabbage to onions. Would the approach be the same? Thanks so much for a great recipe! Made this last night, it was a bit mild for my taste. Such an easy and delicious meal. Works well with shrimp, of course, also works well with a seafood mix or with chicken. This Thai shrimp recipe is delicious. My wife loved this truly wonderful, authentic Thai meal (thanks as always, Jenn)! Learn how to make homemade … The only things I change is the amount of shrimp…there are only three of us so I use a little over a pound and sometimes I serve it over rice noodles. I did cut back on the fish sauce a bit for personal taste – I’d suggest using 1 tablespoon and tasting before adding more. The only difference in my ingredient list was I used unrefined virgin coconut oil instead of vegetable oil, and I added bamboo shoots. Thank you! Thanks. Share options. Hi Mary, Chicken would work, but I’d go about it a bit differently. I also used Jenn’s stir fry technique from her Chinese Vegetable recipe and added in broccoli, peppers, mushrooms and green beans. We make this often in our house. I made this tonight and while easy it lacked flavor in my opinion. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. This may be a new favorite. Amazing. He loved it! I made it exactly as directed. I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. I highly recommend making this immediately, Like Elizabeth, I did the recipe using Chicken (will try Shrimp next time). So good! I let the sauce simmer for longer because multitasking and added a small bit of ginger based on some reviews. Homemade green curry paste will yield the best results for this recipe. This recipe was very simple to make! That sounds even better if so! Hope you enjoy it! Looking forward to your cookbook! In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. I don’t recommend freezing this dish, Sally-ann — sorry! Made this for dinner a few nights ago and it was a hit all around. Will that make a big difference? If we wanted to add some spice to it – what would you recommend? Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Enjoy! That said, you could serve some fun Thai appetizers (like my Thai Minced Chicken Lettuce Wraps or Chicken Satay w/Peanut Sauce – see Ina’s recipe on Food Network). Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I also often add some mushrooms (or red peppers) and usually leave out the brown sugar (diabetic family members). Remove from the heat and stir in the basil and cilantro. Fantastic! Also, certain brands may be thinner than others or may have additives. While boiling i also added handful of sliced mushrooms. I'd love to know how it turned out! The only difference I did was the onions were finely chopped instead of sliced. This is delicious but as with all curries, it needs more time to reduce and meld flavours. Comes together in minutes, making it a little so may try another brand unless have. Heat over medium heat about 10 minutes or until sauce thickens, stirring until... 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