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This recipe was really delicious. As we were making it we were skeptical. Boy! was it ever good. Thank you. Pat
Really good! I doubled the Curry and Ginger and then added a little bit more. Substituted Coconut oil for the Butter. Added Green Peas to the sauce with the Shrimp. Made brown rice.
Delicious. My family loved this dish. The only change I made was to add 1 extra tsp. of curry to increase the curry flavor. If your not familiar with curry make it as ChrisMc suggests first. The sauce will be thick, but as the moisture releases from the shrimp it will thin out nicely. I would suggest adding the lemon after the milk has combined with the flour so it doesn't curdle it.
My daughter and I really enjoyed this quick and easy to prepare recipe. I skipped the ginger and substituted 1/2 of the salt for garlic salt. May have misjudged the flour so be careful as it could end up too thick. Will definitely be preparing again. Thumbs up!!
Amazing! I'd never made curried shrimp before but am so glad that I found this recipe. I left out the ginger and added the garlic salt, pepper, and crushed red pepper. Thank you Chris.
Absolutely Delicious! One must like Thai food in order to appreciate this easy recipe. Closest to authentic Thai I have ever made. I did a few things differently: I added 1/4 cup of chopped green pepper along with the onions; instead of using milk, I used 3/4 cup of half n half; I used a full teaspoon of sugar, and finally along with the salt I also sprinkled in some garlic salt n pepper as well as a dash of crushed red pepper. I will definately make this again! Thanks!
I was not pleased as I found the curry and ginger was not the combination I was looking for... I do however like both flavors, but not together...I used 1/4 tsp of prepared ginger I had, and it overpowered the curry.. I would try again, but omit the ginger altogether...
This was delicious. It had just the right amount of curry for our taste. I subbed a shalot for the onion. Personal preferance.:-)