Reviewed: Oct. 8, 2009

This is a good base for this dish, but I too changed to suit my tastes... I used lite coconut milk, but will use regular from now on. It imparts a thicker texture and flavor than the lite version. I also used sweet red and yellow peppers, and added bamboo shoots and fresh cilantro.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Aug. 28, 2009

easy, good recipe. definitely didn't think it was too hot! i actually added a bit more red curry paste. i also agree that it was missing something, for a more complex flavor. i added veggies to this to soak up some sauce. overall really tasty, just needs a bit of something to jazz it up!

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leighleigh00

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Reviewed: Jul. 5, 2009

After a long day working outside,this was a wonderful dish. I added the cilantro, ginger and lime juice that one person suggested, and agree with the person who said the Lite coconut milk works well in this. We served over brown rice.

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Pidge

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Reviewed: Jun. 12, 2009

I made this with tofu and vegetables instead of shrimp, but followed the recipe exactly for the sauce except for adding one garlic clove. It's very easy and tasty, but a bit on the bland side. I couldn't add more red curry mix or it would be too spicy, so I wonder what else could have added flavor...I'd recommend looking at others' suggestions if you like flavorful dishes.

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 14, 2009

This was ok as is. I made it with chicken and added extra spices and seasonings, and it was excellent- especially on day 2.

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mk

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Reviewed: Feb. 7, 2008

I added pineapple and green peppers. Very Good!

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keleye

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Reviewed: Nov. 13, 2007

I have a ton of salmon in my freezer and am always looking for a new recipe. I cooked salmon filets on the stove, then broke the pieces up and added to the curry sauce. I also added some ginger to my recipe.

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K

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Reviewed: Jun. 15, 2007

This was a good recipe, but I was dismayed at the lack of veggies. Prior to putting the coconut milk in, I diced half an onion, 2 cloves garlic, 3/4 of a package of mushrooms I chopped and cooked them in the fish sauce (be careful with that stuff it's potent). Also added half a bag of bean sprouts and some canned bamboo shoots at the same time as the shrimp. Made the recipe much better. Without alterations-its a 3 star recipe, but it can very easily be 5 stars through a little creativity.

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Tsubaki

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 3, 2006

I have added 2more spoons of thai paste and fish sauce, vegetables and delicious !!! Recommended !!!

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sabi04uk

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Reviewed: Aug. 25, 2006

This was so easy and tasted delicious!!

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nikki

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

I used chicken instead of shrimp, soy sauce in place of fish sauce, and green curry paste, which is a little hotter than red. It was delicious and very easy to make.

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Melon03

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Reviewed: May 15, 2006

I know this sounds weird, but, add 2 large julienned, unpeeled, seeded cucumbers during the last 5 minutes of cooking. AND 10 - 15 Basil leaves. Also substitute GREEN for RED curry. AN EXCELLANT DISH.

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By the Lake

Cooking Level: Expert

Home Town: Athens, Alabama, USA

Living In: Conyers, Georgia, USA

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Reviewed: Apr. 9, 2006

This is a nice simple, basic recipe that leaves room for lots of creativity. Just the kind of recipe I love. I used jalepeno peppers instead of chili, and also added cilantro and ginger along with other veggies. I also added lime juice and pineapple chunks when finished cooking. I agree with others and suggest you start with 2 tsp of red curry paste and then adjust for taste. The sauce is soupy until you add the rice to it and allow the rice to absorb the liquid, which it will do. I used chicken stock to cook rice then added rice to coconut milk and continued simmering another 5 minutes. The beauty of this recipe is you can add whatever veggies and other spices you want or have on hand, or just leave it simple. You can even use frozen veggies too!

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Blondie

Cooking Level: Beginning

Living In: Naples, Florida, USA

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Reviewed: Nov. 29, 2005

I was really disappointed with this recipe. I followed the instructions very carefully however added some lime and cilantro based on other feedback. The aroma of the curry was amazing however I found the flavor very bland and nothing like what you would fine in a Thai restaurant.

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frostygirl

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Reviewed: Apr. 17, 2005

Extremely easy but extremely bland. I had to add more hot spices for some flavor.

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TPM

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Reviewed: Aug. 11, 2004

This basic recipe is kind of bland - add 1/2 cup of condenced chicken or vegetable broth and add two cups of fresh veggies also makes this much better (try red bell peppers, carrots, broccoli, mushrooms).

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SHANNONFAYE

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Reviewed: Aug. 8, 2004

Great Recipe for a busy lifestyle! Takes little time and effort to prepare and the outcome is delicious. I didn't have fish sauce so just added some salt and one time I used beef instead of prawns. I also made the sauce thicker with corn starch. If you have the basic ingredients in stock this is a recipe to use if you get unexpected dinner guests and you need to make something quick.

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KLARSEN2

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Reviewed: Jul. 20, 2004

Hubby and I are big fans of curry. Admittedly we like more "complex" flavours, so I added ginger, cilantro, lemongrass and freshly squeezed lime juice. However...this is really quick, easy and really quite flavorful. Will definitely make again!

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ROSAYVR

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Reviewed: May 5, 2004

Too spicy for me I also added onions green peppers and mushrooms to the sauce and the sauce was very luquidy

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REDFLURY

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Reviewed: Mar. 13, 2004

2 TBSP red curry paste is way too much! Maybe a missprint and should be 2 tsp??? And I even took other members advice and cut it down to 1 TBSP. My husband who LOVES hot and spicey thought it was too hot! Also found it not very flavorful.

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