5 Reviews

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.

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The Abinator March 15, 2010

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.

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A Good Thing December 07, 2007

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

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Karen Elizabeth August 16, 2013

Kudos Evelyn on another excellant recipe. Good clear instructions, quick and easy to make. What a lovely blending of seasonings. The shrimp were perfectly cooked. I served it as suggested with steamed jasmin rice. It was a real taste treat. Thank you for sharing.

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Baby Kato November 08, 2006

Sorry folks but this was not what Thai food means at our house. It was pretty bland. I added some extra fish sauce at table to make it saltier but still everyone left most of it on their plates. I followed the recipe exactly with the exception of using frozen mango.

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No Wheat For Me October 16, 2009
Thai Shrimp in Curried Coconut Sauce