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    You are in: Home / Recipes / red shrimp curry Recipe
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    red shrimp curry

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 05, 2004

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

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    • on December 13, 2005

      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.

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    • on July 17, 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!

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    • on July 12, 2005

      I had trouble with this in that the sauce did not thicken. I even boiled it longer in an attempt to reduce it but it didn't work. I would double the cury paste next time and add several cloves of garlic. The cilantro makes the dish!

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    Coconut Shrimp With Red Curry Sauce

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    Nutritional Facts for red shrimp curry

    Serving Size: 1 (284 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.4
     
    Calories from Fat 217
    56%
    Total Fat 24.1 g
    37%
    Saturated Fat 19.3 g
    96%
    Cholesterol 259.2 mg
    86%
    Sodium 266.2 mg
    11%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.2 g
    1%
    Protein 36.7 g
    73%

    The following items or measurements are not included:

    red curry paste

    clam juice

    Detailed Nutrition Values About Nutrition Info

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