I also used coconut oil instead. The first time I made this was for a Thai dinner party I had. I let the sauce simmer for longer because multitasking and added a small bit of ginger based on some reviews. Am I using sweetened or unseeetened coconut milk? Used red Thai curry paste instead of green, and added shiitakes with the onions. I have not opened another food channel site since. This field is for validation purposes and should be left unchanged. Hi Barbara Jean, the Thai green curry paste already contains ginger, so I don’t really think it’s necessary; that said, if you want to add a little, feel free. Please come back and let me know how it turns out , This looks delicious! I like the Thai Kitchen brand, which is readily available at most large supermarkets. My husband doesn’t like coconut, does this have a coconut flavor, or could I substitute something else. One of my favorite local restaurants had a similar dish, with some charred/grilled pineapple bits, and I think some turmeric. 1 tablespoon sugar. The one that I really like is Thai Kitchen. Transfer to an airtight container and keep refrigerated until ready to use. I exchanged the water for some chicken stock. Can I substitute for the green? I made the green curry mussel dish from your cookbook and it was delicious, so I decided to give this one another go (since I noticed some similarities between the two recipes). Hope you enjoy if you try them! Try it, you will not be disappointed. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Is there any reason I can’t use light coconut milk? You can keep the majority of these ingredients stocked in your kitchen at all times so Thai Red Curry Shrimp can be one of your go-to meals on any day at any time. Just a good as authentic Thai restaurant curry. I served with jasmine rice recipe on your site. I add lemongrass since I have a tree and it gives an extra depth of flavor. The flavor will be different but still good. Hi Jenn, Your recipes are WONDERFUL! Found the green curry too mild so I added some red curry -still mild so maybe all red curry next time. This is my second review in less than a week, previously I made your Thai Quinoa Salad with Fresh Herbs and Lime and I left a rave review……I was HOOKED!! Great flavors and super easy to do! Hi there, recipe looks delicious although I haven’t tried yet. Fresh sliced pineapple makes a delicious and refreshing dessert. Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal. Deeeeelicious! My local store sells them this way however there appears to be a second vein on the shrimp. I did try it with oyster sauce that evening and it was fabulous. I will definitely make it again. Made this at a friends house for dinner as they love shrimp and curry. My toddler, husband and parents finished it all with a request for a repeat ASAP. Get new recipes each week + free 5 email series. It’s the perfect meal for those days when you are feeling lazy. Jamie's beautifully fragrant and colourful recipe is super quick and tasty. The main difference is red vs green chiles. Or you could start with a Thai-Style salad (I love this one from Food & Wine: http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts). Tender, … This might be one of the highlights of my stuck at home cooking lifestyle. I have made this a couple of times and my whole family loved it, including two preschoolers. Fantastic! Use a slotted spoon to transfer veggies to a bowl and set aside. The fish sauce adds all of the salt so if that’s omitted or reduced, the dish would definitely be bland. The only difference I did was the onions were finely chopped instead of sliced. Glad you’re enjoying the recipes . You can order it online here: http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ. I think something went wrong with my curry paste before maybe… not sure. Also, this dish just cries out for some lemongrass. i added a whole bag of frozen Asian style vegetables. Hi Erika, so glad you like the recipes! Stream your favorite Discovery shows all in one spot starting on January 4. Definitely bookmarking. I make it exactly as written except that I add 1/2 yellow pepper, sliced with the onion slices! Meanwhile I sauted the green onion, garlic, curry paste; added coconut milk, fish sauce and brown sugar(2tsp only) and no water (as sauce will be too thin) brought sauce to a gentle boil then added the steamed veges and shrimp and cooked a little longer until shrimp were done. Red curry paste forms the chile-forward backbone of this dish, cooked with coconut milk to give the sauce its yellowish hue. Thanks, Jenn! Sorry for the confusion! My husband and I are trying to keep our carbs down, so have you ever tried it over zucchini noodles? Thank you and Congratulations on your new book! I’ve been wanting to make Thai food for awhile, but am always overwhelmed by the new ingredients I will need. So I thought I’d ask before I try to buy this brand of curry for this recipe. There are a few ingredients … I made it exactly as directed. So…ummm…where’s the lemongrass and ginger? Help, Hi Karen, Unfortunately for your husband, this one is full of coconut flavor, and there’s no good substitute. If you like Thai food and want to cook it at home, it’s worth getting. Really did enjoy this and look forward to enhancing it! I love Thai coconut curry anything! Serve with, thinly sliced onions, from one small onion, chopped scallions, white and green parts, from 4-5 scallions, large, extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen, chopped fresh cilantro, Thai basil or Italian basil (or a combination), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ, http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts. For dessert, tropical flavors would be nice…check out my Coconut Dream Pie…and fresh sliced pineapple would also be delicious. A definite favorite recipe in my goto list. And a green bell pepper is fine to use. It’s so easy to make a shrimp curry! Hi Faith, Sorry for the confusion — the recipe doesn’t actually have ginger or lemongrass, but the green curry paste that the recipe calls for has that. Thank you so much for sharing your gift Jen. Thank you for continuing to offer easy, delicious meals. Before we get to the recipe, a few words about the ingredients. I noticed a color difference from red boat Fish sauce to another Thai fish sauce that was much lighter in color? It was really good this way and there were still plenty of shrimp to go around. Bring to a simmer and stir … Then it’s simple to thaw the sauce and cook the shrimp fresh — or we “cheat” and buy pre-cooked frozen shrimp. Very excited to make this! Tried this recipe for dinner last night and it was a hit with my husband and teenage daughter. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Delicious recipe. I timed myself this time, and indeed everything was done in under 25 min. The aroma was so lovely that my husband and daughters crowded around the stove to see what smelled so good (and begged for a taste before it was done). Until slightly browned on the table with this recipe was fantastic!!! thai curry shrimp!!!!!! 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