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Really good - better than most thai restaurants. I used 3 tbs curry paste, 1 and a half can coconut milk and added lemongrass and 3 tsp peanut butter. So delicious - thank you!
Thank you for sharing. Great recipe, love the flavors. I increased the red curry paste to 2 tbsp. thanks to previous reviewers comments and it was perfect for me.
This is an easy to prepare, flavorful curry. I cut corners by buying carrots already shredded and prepared red curry paste. I used more Thai basil than indicated as I was trying to use it up from my garden, as well as extra cilantro. We served over jasmine rice prepared in my rice cooker. This was enjoyed. Thanks!
Delicious just what i was looking for.. i added a little ginger but the flavors are really good :)
Easy and delicious. I used slices of leftover steak instead of the shrimp. Really enjoyed it and will make this often.
I love thai curry, especially red shrimp curry. Your recipe is wonderful, fragrant and flavorful. Made exactly as written. The curry has a great balance of flavors. I did add more curry paste, basil and cilantro to the dish, personal preference only. I served it with Ginger Coconut rice for a memorable meal. Thank you for sharing a curry that I will make again.
Made as directed, this was a creamy and delicious curry, less hot than I anticipated, even though Thai curries are not necessarily hot, but rather fragrant. In fact I added extra red curry paste, but even so, while aromatic and a heady blend of flavours, this is a very 'friendly' curry. Quite robust, with the vegetables, and easily and quickly prepared. I served this on Jubes Green Coriander Rice, giving us a rich but totally satisfying meal, yum, loved it! Made for Unrated Asian Recipes Tag Game