Curried Shrimp
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Everyday Food, May/June 2003
26 Ratings
- 5 star values: 7
- 4 star values: 2
- 3 star values: 11
- 2 star values: 4
- 1 star values: 2
Martha Stewart Member
Rating: 3 stars
10/18/2014 Made exactly as directed with a couple of changes – used 2 teaspoons of fresh grated ginger for ½ ground ginger. And used ½ cup vegetable stock for 1 ½ cups water. Took other reviewers advice and reduced the amount of liquid. Would also simmer longer to allow the sauce to thicken before adding shrimp. Served over basmati rice. Great recipe!
Martha Stewart Member
Rating: Unrated
07/12/2011 Everything was looking great until I added the water. It was to much water and diluted the flavor. I will make it with 1/2 cup of water in the future to see if it comes out better. Otherwise it was easy to make and looked lovely before the water was added.
Martha Stewart Member
Rating: Unrated
01/18/2011 I substituted thick coconut milk for the dairy. Also used Thai red curry sauce and some creamy (non dairy) butternut squash soup I had around. Lots(!) of chopped garlic, and no tomato paste. Instead of romas I used a large handful of grape tomatoes at the very end. Served with chopped cilantro and green onions. Delish!
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Martha Stewart Member
Rating: Unrated
12/13/2010 My family really enjoyed this recipe. My only suggestion would be to cut back on the water a little bit; it was a little too thin for our liking.
Martha Stewart Member
Rating: Unrated
12/10/2010 This was an instant favorite! I did cheat and buy frozen shrimp that was deveined and peeled... it made it a lot easier! We ate this with rice noodles it was so good! My three year old ate it, but thought it was a bit spicy. Keep that in mind with the jalapenos. I will probably only do 1/2 a jalapeno next time.
Martha Stewart Member
Rating: Unrated
01/04/2009 this was delicious! it was a pain to deal with the shrimp, but worth it in the end!
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Martha Stewart Member
Rating: Unrated
10/19/2008 this is sooooo good!! i made it and all my family love it !, i used fresh grated ginger and i garnish with some chives , you definitely have to try this!!
Martha Stewart Member
Rating: Unrated
07/14/2008 This is an incredibly easy and delicious meal. I used brown rice and it worked great.
Martha Stewart Member
Rating: Unrated
04/26/2008 Hi, I would make this dish a day ahead, because it gives the flavors time to really sink in and enhance the dish. Also, to the recipe, I would add another 2 teaspoons of the curry powder (this actually comes out to a total 1Tblsp. plus 1 tsp), and an extra Tablespoon of tomato paste. I would put in half of the shrimp the first day, and the other half when you heat it all up to serve. Correct the seasoning at the end. Miss Vicki
Martha Stewart Member
Rating: Unrated
04/08/2008 This was very good and easy to make. I used canned tomatoes and it was fine.
Martha Stewart Member
Rating: Unrated
04/06/2008 Incredibly rich and delicious. I used large shrimp, and served it with basmati rice. WOW!
Martha Stewart Member
Rating: Unrated
04/03/2008 Yum! I don't make many curry dishes.. but I can report that this one is quite tasty. Frozen shrimp are such a bother.. I'm sure you could be pretty happy with any other meat in this dish.
Martha Stewart Member
Rating: Unrated
04/03/2008 Yum! I don't make many curry dishes.. but I can report that this one is quite tasty. Frozen shrimp are such a bother.. I'm sure you could be pretty happy with any other meat in this dish.
Martha Stewart Member
Rating: Unrated
04/03/2008 Yum! I don't make many curry dishes.. but I can report that this one is quite tasty. Frozen shrimp are such a bother.. I'm sure you could be pretty happy with any other meat in this dish.
Martha Stewart Member
Rating: Unrated
04/03/2008 Sorry guys.. it's way to easy to post multiple times. I didn't think it was "taking" so I kept hitting "submit". :)