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My review
Thai Shrimp Curry with a Kick
8k
Kim's Cooking Now
"Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!"
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Ingredients
30 m servings 406Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
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Footnotes
- Cook's Note:
- If you can't find Thai basil, regular basil will do. If you like things on the spicy side, adjust the crushed red pepper to your liking.
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Reviews
Read all reviews 1520 Ratings
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Most helpful positive review
2/9/2019
The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cil...
Most helpful critical review
1/22/2019
I followed the recipe and had curry powder brought to me by a friend from Thailand but I was disappointed by the recipe. Definitely need more vegetables and I expected more heat given the descr...
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2/9/2019
The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cil...
11/16/2017
Followed the recipe exactly but added more veggies small Chinese eggplant/long string green beans /carrot/zucchini and added the shrimp to the sauce during the last 4 minutes. Restaurant qualit...
7/21/2017
This was yummy! We added some red peppers and fresh tomato, and used curry powder that a friend brought us from India. The Thai basil from the garden was the finishing touch! This certainly h...
4/27/2017
Great recipe! You get a lot of flavor from this dish in a short amount of time. It's creamy, rich, hearty and customizably spicy. I substituted eggplant for the mushrooms (not a mushroom fan) bu...
4/20/2017
I made this last night and added my own twist on it, put in some colorful sweet peppers and asparagus. It turned out awesome, however I hate measuring and just dump stuff in, so mine turned out ...
5/27/2019
Basically followed the recipe--used dried spices instead of fresh and used coconut cream to taste as I did not have coconut milk at the time. Also added some diced bell pepper and steamed fresh...
2/12/2019
I just made this recipe for the first time. The flavor was good, and spicy enough for my son-in-law who likes things spicy. The only surprise to me was that the sauce is thinner than I expected....
1/29/2019
This was absolutely delicious. It also makes quite a generous amount of sauce so feel free to add extra shrimp and mushrooms. Nice heat, really tasty.
1/24/2019
Very good. Family liked it. Needed more curry favour for my liking. Next time I’ll add green Thai curry paste.