Thai Coconut Curry Shrimp Recipe (2024)

The flavors were good, but there wasn't nearly enough sauce. I would double the onion, curry and coconut milk and possibly add a little fish stock or chicken stock...then thicken with a slurry. I added roasted peanuts which gave it a great crunch and a nice nutty flavor. I also used cilantro instead of basil, because that's what I had on hand.

Have made this many times and will double it for leftovers. I also double the chili paste and add in a couple of drops of coconut extract to pump up the coconut flavor. Delicious over steamed jasmine rice. I typically dump in a small bag of sugar snap peas with the shrimp to augment the meal. Minced garlic is also a nice addition. Could easily sub thin sliced chicken breast for the shrimp. A keeper!

My husband and I enjoyed this dish but we felt that it needed more curry flavor. I thought that it needed something more but I didn't have the fresh basil or green onions so I will make sure to have them before I make it next time. I served it with roasted tomatoes and rice. I also think the addition of veggies like red pepper, carrots or mushrooms would also add to this recipe.

This recipe is amazing. I am a private chef and this is one of the favorite dishes of the family I cook for. They request I make it all the time.

I did not realize that this only made 2 small servings and was very disappointed that there was very little sauce, not enough to add to rice. Dry and disappointing.

I agree this just doesn't have a lot of flavor to it. I increased the curry paste and decreased the fish sauce, but the flavor was flat. I served it over rice, but it wasn't anything special.

I loved the idea of this dish but decided to modify as I do love shrimp but I don't love it reheated and I wanted to make enough for leftovers so I doubled the recipe. I also added lots of other veggies. I used 1lb of chicken for the shrimp. I added mushrooms, red peppers, spinach, and snow peas. I also added MUCH MORE Red Curry paste as I love the flavor. Also didn't use the fish sauce as I didn't want to spend the money to purchase it and I read it wasn't worth it. I WILL be making this again!

WOW! Just had this for dinner and it was REALLY delicious! I love all CL recipes for 2 people.. makes it so we don't have an overwhelming amount of leftovers. The serving size was perfect for us. So that I could use up the rest of the milk (and boost the coconut flavor), I served it with coconut rice (1 cup rice, 1/2 cup light coconut milk, 2/3 cup water, a sprinkle of shredded sweetened coconut and a bay leaf). I will definitely make this again, and maybe add a bit more curry paste to boost the curry flavor.. since it wasn't really noticeable.

I made this recipe tonight. I did what several people talk about in the reviews and added vegetables. I doubled everything in the recipe except the shrimp and added brocolli, snow peas and mushrooms. I also didn't have green onions so I substituted cilantro. I served it over basmati rice. Delish!!! I can't wait to have the leftovers tomorrow. I'll definitely make this again and again.

Really delicious and the cooking goes fast once you start. In place of the shrimp, I substituted extra-firm tofu (drained) which I sauteed separately before starting the rest of the dish, and then added to the mixture when the shrimp should be added. I also used 1/2 tsp of the curry paste, and will up that to 3/4 tsp the next time I make it. Served it over 100% whole-wheat couscous.

This recipe is very good and has become a staple in my regular cooking. I have made variations to it on many occassions. I have used chicken, chicken and shrimp. And what makes it really yummy is adding broccoli and carrot slaw. It adds a extra crunch! Everytime I make this, it is a winner.

ehh not really worth the shrimp. Too much basil not enough ...anything really. I don't get all the good reviews.

This is a pretty good recipe. I didn't have fresh basil, so I used dried. I also added a bit of Thai chili sauce for more heat and served over jasmine rice. The sauce is a lot thinner than traditional Thai food, but the flavor is still pretty good. Step-by-step photos are on my blog: http://me-myself-and-pie.blogspot.com/2010/01/thai-curry-coconut-shrimp.html

I thought this was really good but I did make a few changes. I doubled the recipe and used chicken instead of shrimp. I also added bell pepper. It was not spicy enough for us. I will add much more curry paste next time and a little bit less fish sauce. Served it over jasmine rice. Yum.

Delicious! I doubled the recipe and put very little curry paste in for heat-sensitive husband. Didn't happen to have fresh basil on hand so I added one of those frozen cubes of basil (you can buy the small trays from Trader Joe's). Re-heats well and perhaps was tastier the second night because flavors had a chance to meld. Definitely a "keep-and-repeat" recipe.

Quick, easy and decent. Not exactly all the flavor I was seeking, but I was out of basil & I'm guessing that made a big difference (especially since I love basil so passionately). If I make it again, I'll use more red curry paste & a little less fish sauce. I served it with wilted spinach, over brown rice.

I thought this was very good, served with basmati rice and sauteed spinach. I used too much coconut milk because I forgot to shake the can (don't forget to shake the can!), so the first amount came out all separated. I like my food very spicy, so probably used close to 2 tsp of the red curry paste. May have used so much since I used too much milk. SO, I will try it again with the right amount of milk.

I love this recipe. It is quick and easy, a real treat after a busy day. I make it exactly to the recipe and it is fabulous. My family asks for this repeatedly. I serve it with jasmine rice and any kind of veggie I happen to have on hand that I can stir fry with a little garlic and ginger. For a busy night try shredded carrots with shredded broccoli slaw......delicious. When there are leftovers, its great for lunch. Did you know coconut milk freezes without a change in taste or texture? That's what I do with the left over milk.

This recipe is delightful and easy!!! I used garlic oil to cook the shrimp and added a few of my favorites spices because it was a tiny bit bland at first!! This is a new favorite. Plus I served over brown rice. YUM!

This is a good recipe, though I did not follow it exactly. I made my own curry paste, so added in a lot of garlic that would not have been there otherwise. The store was also out of fresh basil. I have made it twice, and will make it again.

Quick and easy if you've got it all in the pantry. But what to do with the rest of the can of coconut milk! Used 1/2tsp Thai Kitchen red curry, which was right for us. Served with the recommended red pepper/snow peas. Pretty tasty.

This is very tasty. It's so quick and easy that I gave it an extra star.

Quick, easy and very tasty... We usually double the sauce and add sugar snap peas at the very end. Served with brown rice and a side dish of papaya. Great weeknight meal!

So quick and easy!!! I enjoyed the slight sweetness but hint of spiciness. I didn't add much fish sauce (because I don't like it), so I added a little bit of salt at the end for some "depth of flavor". I'll definitely make this again- great for a day when dinner needs to happen FAST! Served with brown rice and edamame.

This dish is very easy and flavorful! I did make some changes though. I doubled all ingredients in the sauce. Also, in addition to the red curry paste, I added vindaloo paste as well. I served over jasmine rice. A great weeknight staple!

This dish is so easy to make and is delicious.

I thought this was awful!

My girl friend made this with shrimp and scallops. Yummy!