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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!

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kateandtodd June 22, 2014

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.

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vboghosian December 27, 2013

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!

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Dr. Jenny October 09, 2013

Delicious just what i was looking for.. i added a little ginger but the flavors are really good :)

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rosaacevedo85 November 04, 2011

Easy and delicious. I used slices of leftover steak instead of the shrimp. Really enjoyed it and will make this often.

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Crunchy Numbers May 09, 2011

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.

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Baby Kato May 08, 2011

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

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Karen Elizabeth August 17, 2009
Thai Shrimp Curry