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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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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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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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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