Comments on: Coconut Curry Shrimp

By: Sarah

Sarah — Thu, 30 Oct 2025 15:24:28 +0000

In reply to Lisa Ct. Thank you so much Lisa!

By: Lisa Ct

Lisa Ct — Wed, 29 Oct 2025 12:57:53 +0000

Incredible yet once again Sarah! This is my second time making this and it gets better every time. Hats off to you for a fabulous recipe. I am adding this into rotation. Only differences was shrimp size, I had 13/15, and I chopped the ginger and mixed it with the garlic. I only had about 2/3 of a can of the curry paste, but it was super tasty! I also used 1/4 tsp of each salt and pepper on the shrimp prior to cooking it. Then another 1/4 tsp of each in the sauce. I did let it simmer about 8 minutes at the end before adding the shrimp back in, and it thickened up nicely. (We have an induction range and we get exceptional results..especially with our wok) This is outstanding!

By: Sarah

Sarah — Tue, 28 Oct 2025 14:24:01 +0000

In reply to Darcy. Glad you enjoyed Darcy!

By: Darcy

Darcy — Sat, 25 Oct 2025 00:49:57 +0000

I love this recipe. I used Dave’s Organic Curry Love Thai Red Curry Paste that I had in my fridge. I didn’t use the full amount of curry paste, so I added fish sauce for saltiness. I omitted the red bell pepper and added snow peas. I served it over coconut rice.

By: Sarah

Sarah — Thu, 18 Sep 2025 18:39:42 +0000

In reply to Susanna. I really prefer Maesri too! Glad you enjoyed this Susanna. Adding veggies also makes it more of a balanced one-pan meal which is great!

By: Susanna

Susanna — Sat, 13 Sep 2025 19:20:51 +0000

I made this again last night. I used Maesri red curry paste, and it is better than Thai Kitchen, which I used last time, whole can with 1 lb of shrimp. I also added a jalapeno, seeded and chopped. About 2 tbsp of chopped cilantro added with other vegetables, so it cooks a little. I had a few small zuccini and chopped and added those too. They add little flavor but provide good vegetables. Really quick and really good. Leftovers superb too.

By: Sarah

Sarah — Tue, 12 Aug 2025 01:41:54 +0000

In reply to Susanna. Thanks Susanna! I make cilantro optional sometimes because I do think quite a few people don't enjoy it, but I'm glad you did!

By: Susanna

Susanna — Mon, 11 Aug 2025 23:24:56 +0000

You convinced me to try, and you are right, it is easier than take out. And it is a great recipe. But I think the cilantro is not optional. I choped a couple of tablespoons and mixed it in and cooked it a bit, this adds so much to the taste of the sauce.
Now that you guys are branching out to the rest of SE Asia, we need a recipe for Tom Rim, a sort of caramelized shrimp from Viet Nam. It needs to start with some white wine. There are recipes out there, but yours will be the best. Always is.

kisses and love, Susanna

By: Sarah

Sarah — Wed, 16 Apr 2025 18:48:49 +0000

In reply to Jenelle. I believe Maesri red curry paste, which is what I used, is gluten-free!

By: Jenelle

Jenelle — Fri, 11 Apr 2025 15:25:56 +0000

This was super easy and super quick to pull together. My husband is gluten free so I searched for gluten free red curry paste on Amazon and found that the Thai Kitchen paste was gluten free so I ordered that to use. I doubled the recipe, added snow peas to the veggies and used two jars of the curry paste. We served it over Thai rice noodles as we’d had rice the night before. I’ll definitely make this again but will look for other gluten free curry pastes as the Thai Kitchen paste was quite mild/muted in flavor.