Thai Shrimp in Curried Coconut Sauce

Thai Shrimp in Curried Coconut Sauce created by Karen Elizabeth

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

Ready In:
25mins
Serves:
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ingredients

directions

  • 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.
  • Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.
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RECIPE MADE WITH LOVE BY

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

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  1. Anonymous
    Thai Shrimp in Curried Coconut Sauce Created by Anonymous
  2. Karen Elizabeth
    Thai Shrimp in Curried Coconut Sauce Created by Karen Elizabeth
  3. Karen Elizabeth
    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
  4. The Abinator
    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.
  5. No Wheat For Me
    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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