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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46 users found this review helpful

Reviewer:

ROSAYVR

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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1 user found this review helpful

Reviewer:

REDFLURY

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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2 users found this review helpful

Reviewer:

UMIMAN

Cooking Level: Expert

Home Town: Chetek, Wisconsin, USA

Reviewed: Jan. 13, 2004

I used light coconut milk and a little cornstarch to thicken. I also didn't have a red chili pepper so used 1 tsp. of ground red pepper. This was served with jasmine rice at a party and there were requests for the recipe.

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Reviewer:

MGREENE39

Reviewed: Dec. 29, 2003

The 2 cans of coconut milk that the recipe called for was way too much. Beware of how much coconut milk you use. Secondly, the one chili pepper I added made the recipe flaming hot and practically impossible to eat. I ended up having to dilute the recipe with a lot of water. Even with all the added water, it was too spicy.

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10 users found this review helpful

Reviewer:

JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: Nov. 19, 2003

Good recipe, however I guess I used too much fish sauce because it came out salty.

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1 user found this review helpful

Reviewer:

ALEXASMOTHER

Reviewed: May 27, 2003

This was very tasty and easy, but HOT! I had to go to two supermarkets to find the red curry paste, but I'm glad I found it. Publix supermarket carries it, if you live in an area where that chain exists. I added yellow and green bell pepper, would probably add more veggies next time. I'll also reduce the red curry paste, probably by half. I noticed a recipe on the bottle called for 1 T red curry paste to 1 can coconut milk, while this calls for double that amount! Overall, a great recipe and a "keeper".

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Reviewer:

TRACY

Reviewed: May 21, 2003

BLAND!!!!! After reading the rave reviews about this recipie I couldn't believe how bad this tasted. There was barely any flavor or spice in the sauce. I added asparagus, yellow squash and broccoli and used lite coconut milk.

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7 users found this review helpful

Reviewer:

PRETTYJEAN

Reviewed: Apr. 3, 2003

Outstanding taste! Be careful, though, it's VERY hot. Next time I'll half the recipe for the sauce, because we had too much left over for my husband and me. Thanks for such a great recipe. I felt like I was eating at a Thai restaurant!

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7 users found this review helpful

Reviewer:

CookingDoc

Home Town: Charleston, South Carolina, USA

Reviewed: Apr. 1, 2003

This was really good! The red curry paste was hard to find in the store but worth it. Nice change from the usual yellow curry. Used the fish sauce with the picture of a squid on the label. Next time will use even larger shrimp and throw in some sliced carrots and chopped green pepper and onion before adding the shrimp. This time I only added white parts of green oninons, chopped. THis was so delicious over freshly cooked jasmine rice!

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3 users found this review helpful