Total Time
22mins
Prep 10 mins
Cook 12 mins

i've made this with mussels and scallops too. or try a combo of all 3. this is a quick easy week night meal

Ingredients Nutrition

Directions

  1. in a large skillet saute red curry paste over med-hi heat until fragrant, 1 minute add coconut milk and clam juice, stirring to dissolve paste.
  2. boil until thickened, about 7 minutes.
  3. add shrimp and cook until they turn pink 3-4 minutes.
  4. stir in cilantro, add salt& pepper to taste.
  5. serve over cooked rice and garnish each dish with 2 lime wedges.

Reviews

(4)
Most Helpful

To the milk and juice I added brown sugar. I used thai basil.And topped with crushed peanuts. This was very yummy.

Rita~ March 05, 2004

I had much the same problems as lizeroo had in that the sauce did not thicken, even after some agressive boiling. I also think it needed more curry paste as the coconut milk came through more than did the red curry. I sauteed the shrimp with a tablespoon of chopped ginger and used coconut cream; not milk, and of course, cilantro. A good recipe, but needs some improvement.

Two Socks December 13, 2005

this was really easy to follow, but i omitted the clam juice, and i added shallots instead of cilantro and it came out great!

NewYorkMama July 17, 2005

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