Reviewed: May 7, 2012

This dish was scrumptious, even to my curry-loathing husband. I did make a few adjustments to suit our tastes; I added 3 grated garlic cloves, a little slice of grated ginger, and dash of red pepper flakes, with the onions and celery. I used a can of coconut milk and 3/4 can milk, added an extra 1/2 cup of cheese to the sauce, and doubled the curry powder & salt. Also added some frozen peas right before layering (rice, shrimp, sauce, rice, shrimp, sauce, cheese) Btw. My (tiny) shrimp weren't cooked, so baked them in the oven for approx. 5 minutes with some salt and lemon juice, before adding. Thanks for this great dish MsKillian

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Reviewer:

EXQWIZME

Cooking Level: Expert

Reviewed: Mar. 9, 2012

It was pretty good. I substituted rice for potatoes with turmeric and cumin. I also added Hot Madras Curry Powder instead of a regular one. All my guests like it and ask for a recipe.

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Reviewer:

aravis

Cooking Level: Beginning

Living In: Woking, Surrey, England, U.K.

Reviewed: Jan. 8, 2012

My four year old loved it! I didn't have any celery or onion, so I just put the milk in a saucepan, added the curry powder, flour, half the salt, 1/2 tsp celery salt and 1/2 tsp onion powder, and brought it to a boil, stirring constantly with a wisk. I also added a bit extra cheese both in the sauce and on top, probably 1/2 cup extra in total. I prepared the rest as described, though I cut my shrimp into smaller pieces. Makes a good family meal.

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Reviewer:

Spacewoman Spiff

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

We absolutely loved this!! (...and I am not usually a big fan of curry - my husband is!)

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Reviewer:

GeanieB4

Reviewed: Dec. 3, 2011

This was excellent! I made some modifications, partially based on the other reviews, and partly to make it healthier: I used brown rice, doubled the curry, and I added some diced carrot to the celery and onion for sweetness and I left out the sugar. I also added in some ginger and garlic after step one. It was very flavourful!

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Reviewer:

John

Reviewed: May 26, 2011

Great recipe! I normally cook a recipe exactly as listed the first time, but did make a few changes. I had no celery, so I left it out. I generally add a shake of salt to my rice while cooking. Additionally, I tasted while cooking the sauce and had to make a few slight changes. I doubled the curry powder, added a good shake of red pepper and an additional dash of salt. I grated too much cheese, so I added it to the sauce (about an additional 1/2 cup). I also added some salt and curry powder to the shrimp while cooking it (but did not put the liquid from the shrimp pan into the casserole). Lastly, next time I will add the rice, shrimp and sauce in layers. I almost stirred the sauce (as opposed to inserting with the tines of the fork) and it still did not get to the bottom of the rice. This would also be good with some steamed brocolli or sweet peas added prior to baking. Love it!

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Reviewer:

aesj22

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Tallahassee, Florida, USA

Reviewed: Apr. 11, 2011

Added garlic and mushrooms, ditched the celery. Flippin awesome stuff. Thanks for posting it.

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Reviewer:

Pegeen

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Mar. 19, 2011

This wasn't what I had in mind for the shrimp curry I was craving, but it turned out nicely. I substituted the milk for coconut milk to give it more of a Thai flavor. The curry flavor wasn't as strong as I would prefer. But the meal was delicious and my three year old even liked it!

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