The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 29, 2009
This could have been 4 stars perhaps had I not added the corn starch and added something to make the shrimp spicier.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 23, 2009
This recipe was good, although I changed a few things about it. I did the recipe just as it was, and it was a little tasteless. I added some chicken bouillon, and red thai curry paste as well. I also added a squeeze of lemon. I will keep the recipe and also add the extra ingredients as well.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 7, 2009
Um, just ok from a curry-lover...I used a whole can of coconut milk so I wouldn't waste any. I think it was the texture of the shrimp that threw us off. We much prefer the chicken curry on this website, texture-wise.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 19, 2009
This was good with the following changes: I added one whole cup of coconut milk, doubled the curry, added 1/2 tsp of ground ginger (will add fresh ginger next time) 1/4 tsp cayenne pepper, 1/4 tsp cumin seeds and topped with green onion, chives and a sprinkle of paprika. Had a good mild spice to it. I will make again and NOT use the corn starch and water mixture - made it too thick.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 17, 2009
Yummy! I just recently got into "ethnic" dishes, and I really am enjoying this dish. I didn't change anything, except doubled it. I think this is am impressive dish for a date.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 14, 2009
Very good! I served it on red rice with sweet potatoes on the side for a satisfying meal.
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Cooking Level: Intermediate

Living In: Pacifica, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 9, 2009
Up all the spices! Good base but the taste is lack luster! Good idea on upping the coconut milk. i have had better curries
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 3, 2009
i tried this tonight and i simply adore it, i did add fresh sliced mushrooms and i am glad i did, it did add to the flavour, (if i want a bit, just a bit more zap in the spice which spice should i increase? the red chili peppers or what do the readers suggest?) i love this, my husband raved over this recipe, it will be added to my *****five star favorites, thank YOU !
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 22, 2009
I was a little disappointed in this recipe. I followed it exactly and there was not nearly enough sauce and what little sauce there was was very thick. I ended up adding more coconut milk to compensate and that helped some.
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 9, 2009
Easy to make but not very flavorful. I think that I should have used a red curry paste like another one of the reviewers said they used because it would have been much better.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 6, 2009
This recipe made a great curry! I think it is important to note that I did use a red curry paste, which included a variety of other ingredients (like salt), instead of using curry powder; this dish, followed exactly to the recipe's instructions, might not be as good as what I tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 31, 2009
The sauce is great and would probably be good with chicken too. I usually add a little extra coconut milk and salt.
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STF

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 28, 2009
This is a 5 star recipe with similar changes to another reviewer. I made a paste out of the onions, red pepper, garlic, ginger and oil, sauteed the paste, added the spices and a TBSP of flour and cooked for a few more minutes stirring to blend. Added the coconut milk and simmered it until slightly thickened and added a bit of salt for flavour. Added the shrimp and the cilantro, removed from heat once the shrimp was cooked through and served it with brown rice linquine. Absolutely superb!! My hubby was a happy man.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 13, 2009
Very good! I did not alter this recipe much at all and I found it to be very flavorful. I added a pinch of cayenne powder and a pinch of mustard seed, as well as about 1/3 cup of chickpeas (garbanzo beans). I used splenda instead of the sugar-- couldn't tell a difference. I may have added a bit more coconut milk to thicken it up as well. It was my first time cooking anything curry- related and I was very impressed with how flavorful it was. I served it over a low-carb wheat tortilla.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 1, 2009
This did not have enough flavor for me and the coconut flavor did not stick out at all. Sorry!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 14, 2009
Delicious. Didn't change a thing.
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 26, 2009
This gets 5 stars for great flavour while being reasonably health-conscious. I have made it a few times now and it's always enjoyed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 22, 2009
This recipe was awesome! I changed a few things though. I omitted the cornstarch, water, and sugar. Then I used 2 cups (or 1 can) of lite coconut milk which made it more of a sauce and I doubled the seasonings. Also, it was great served over Jasmine rice. I will definitely make this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 15, 2009
I was not a huge fan of this as I thought it was a little too thick and I could taste the "grit" almost of the curry. I think i was expecting something a bit sweet. I did add sugar to this after trying it and that helped. My roomate did enjoy it (after the sugar was added).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 5, 2009
I followed AGLIKA's suggestions and made this. I make alot of curries, and this one was easy since the ingredients are all things we don't have to run to the grocery store for. I like my food spicy so I added a green chili, seeds and all to the blender. I also didn't measure my coconut milk, I just added 1 can.
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