The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 18, 2009
Not a bad recipe, but I have to take issue with something called "Thai" that has almost no identifiably Thai ingredients and flavors-- fish sauce, kaffir lime, galangal, lemon grass, garlic, Thai chiles, coconut milk, shrimp paste, etc. The french-style mustard and brown sugar are distinctly un-Thai; "curry paste" is way too general a term to be useful in this context-- green, red, massaman, panang, yellow? Bottom line is that this is an OK recipe, but expectations are not met due to lack of Thai flavors.
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Photo by Tony Dadd

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 28, 2009
I did add a touch of maple syrup.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 22, 2009
Didn't have Curry Paste so I used Curry Powder. Came out so good-decided to make once a week. Love IT!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 21, 2009
Holy Cow!!!! This was awesome. My wife was scared of the Curry paste but was surprised and very pleased that the dish came out not to spicy hot but just right. Thank you
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Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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Reviewed: Sep. 23, 2009
I did not marinate the shrimp for an hr. I mixed in all the ingredient in a bowl with the shrimp for about 5 mins and I stir fried them with olive oil. (just shrimp without the sauce). When the shrimp are cooked, I put aside in a plate and pour in the remained sauce into the pan. Then, mix in a cup of heavy cream and 2 tbsp of parmesan n romana cheese. Cook n stir the sauce until it is thicken. Pour the sauce over the pasta and serve with the shrimp! It is delicious! =)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 5, 2009
Very tasty, as promised! I've never used Curry Paste in my cooking before... and am so glad to find we love it (at $5.49 per jar... LOL) Great recipe, NEDB... and what a nice change from the "usual" scampi, fra diavolo, cocktail, etc. Will make this recipe again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 24, 2009
Very good! I followed recipe exact. I would love to try this marinade on chicken.
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Cooking Level: Intermediate

Home Town: Stanley, New York, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 23, 2009
This is an excellent recipe Ned and altho due to sudden downpours we were unable to cook them on the grill and used the grill pan on top of the stove instead. Everyone raved over the marinade altho next time I plan on upping the amount of curry paste as I would like it with a bit more heat. Thanks so much Ned and there will be a next time!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 22, 2009
WOW! We loved this shrimp! The spice from the curry paste was just right for us. My husband cooked this on a screaming hot griddle on the grill so some of the marinade got alittle carmelized. Delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 11, 2009
Keep serving number at 8 - 1 pound shrimp fed 2 people for one dinner. Other notes: Substitute about 1 teaspoon cayenne pepper for the curry paste. Add a dash of oil (used sesame oil). Jason really likes the lemon flavor and the spice level is just right. Excellent reviews from the hubby! :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 10, 2009
Very good for a quick meal. Didn't give it 5 stars because it seemed to be lacking some 'depth'. Perhaps next time I will add ginger as someone else had recommended or perhaps some coconut milk. Didn't have lemons, so I used lime, did have green curry paste which gave it a bit of a kick. I agree with another reviewer, you cannot interchange curry powder and curry paste and expect similar results. They are two very different ingredients. And for those who do not think they like curry (as I had always said) there are many different kinds of curry. I realized I do not like the yellow, Indian flavor, but do like the Thai red and green. Be adventerous and try them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 20, 2009
Absolutely delicious! Added 2 t. minced fresh ginger...was a nice touch. After pouring out about half the marinade, I sauteed the mixture in a bit of vegetable oil, like a stir fry. (I don't have a grill pan and we didn't want to fire up the charcoal grill.) Will definitely add this to our regular rotation of Asian recipes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 17, 2009
I left the curry out just because I'm not a big fan of curry. I added a little oil to the marinade. This dish was very good. I will make it again!
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Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 13, 2009
Love it. Love it. Love it. My filipina girlfriend loves when i get recipes from that side of the world (i tend to stick to more american styles), so when i made this as a suprise, she couldn't stop saying how great it was. Serve it over rice.. after boiling the marinade, if you have some left over drizzle it on the rice. It's wonderful.
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Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 13, 2009
Fantastic, best shrimp marinade on the site, it could use a little spice kick, if you like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 7, 2009
This was very tasty. I wasn't able to marinade the shrimp nearly long enough (about 10 min.), but it still turned out super-tasty. I also used curry powder, as I didn't have the paste.
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Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA
Living In: Gillette, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 1, 2009
I'm reviewing the marinade since I used a Basa Fillet (grabbing what was available). I also used curry powder & a small dab of Olive Oil, and instead of Dijon I used Garlic/Ginger paste. I put the Basa fillet on some foil like a bowl & marinated it, & put it on the BBQ - the fillet was basically boiling in the marinade on the BBQ. It was delicious!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
Kind of bland. I was looking for something a little more zesty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2009
i made this (exactly as written) last night for my boyfriend, and we found it to be good, but nothing stellar. a few things: first, a lot of people commented here said they used curry powder instead of paste. personally i think this would lend the dish and entirely different taste since the two are made up of different things (curry powder often has a more 'indian flavor', whereas curry paste has more of a 'thai flavor.') i dont think they are interchangeable..that could just be me though. second, although im a fan of curry paste, dijon mustard, garlic, and soy sauce, i found that the shrimp tasted more like lemon than anything else in this dish, and like other users, i wished that they wouldve absorbed more of the flavor. the acids from the lemon juice started cooking the shrimp a little as well, so marinating longer wouldve been a bad idea. next time i wont add the lemon juice until right before cooking, and ill probably take it down to 1 tablespoon or less.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 24, 2009
Fantastic sauce. Not only have we used this on shrimp, it make to-die-for baby back ribs. I triple the sauce; marinate them overnight, reserving some sauce for basting. Incredible.
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