Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Shrimp in Curried Coconut Sauce Recipe
    Lost? Site Map

    Thai Shrimp in Curried Coconut Sauce

    Thai Shrimp in Curried Coconut Sauce. Photo by Karen Elizabeth

    1/4 Photos of Thai Shrimp in Curried Coconut Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    evelyn/athens's Note:

    The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
    2. 2
      Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

    Ratings & Reviews:

    • on March 15, 2010

      35

      Not bad, however the juice of 2 limes was over-powering. I'd recommend 1/2 to 1 lime for the whole recipe, rather than the two. Also, if you like heat, you'll probably want to double the 1/2 tsp of red curry paste recommended. Going to try this again with these modifications as I do love Thail foods like this.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2007

      55

      OH MY WORD!!! If this were any better I would not be able to stand myself! We ALL wanted seconds last night but I only made it for 4 servings. Next time I will double the recipe! This is as good as ANY Thai I've ever had and I've had many, many dishes. It was so easy to make, too. YUM!!! Thanks, evelyn, for this family keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2013

      55

      I was in two minds about the mango, but it did make it, DH said 100% fabulous! Served on couscous to drink up all the marvellous sauce, if we ate this in a restaurant we'd be going back there :) Fabulous Evelyn, thank you, made for ZWT9, Hot Pink Panthers On The Prowl

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Thai Shrimp in Curried Coconut Sauce

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.3
     
    Calories from Fat 159
    33%
    Total Fat 17.6 g
    27%
    Saturated Fat 15.6 g
    78%
    Cholesterol 142.8 mg
    47%
    Sodium 1739.7 mg
    72%
    Total Carbohydrate 64.9 g
    21%
    Dietary Fiber 1.8 g
    7%
    Sugars 58.1 g
    232%
    Protein 17.9 g
    35%

    The following items or measurements are not included:

    Thai red curry paste

    rice vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites