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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4 users found this review helpful

Reviewer:

Tsubaki

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kansas City, Missouri, USA

Reviewed: Oct. 3, 2006

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

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2 users found this review helpful

Reviewer:

sabi04uk

Reviewed: Aug. 25, 2006

This was so easy and tasted delicious!!

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Reviewer:

nikki

Cooking Level: Intermediate

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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1 user found this review helpful

Reviewer:

Melon03

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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10 users found this review helpful

Reviewer:

By the Lake

Cooking Level: Expert

Home Town: Athens, Alabama, USA

Living In: Conyers, Georgia, USA

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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13 users found this review helpful

Reviewer:

Blondie

Cooking Level: Beginning

Living In: Naples, Florida, USA

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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2 users found this review helpful

Reviewer:

frostygirl

Reviewed: Apr. 17, 2005

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

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1 user found this review helpful

Reviewer:

TPM

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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8 users found this review helpful

Reviewer:

SHANNONFAYE

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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1 user found this review helpful