*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Although this wasn't bad I was disappointed. I followed the recipe to the T except I used a 5.5 oz can of coconut milk which I believe is less than 1 cup. Still the mixture came out soupy and had to be strained. My food processor (a standard Cuisinart) wouldn't blend the ginger and jalepeno to a paste the best I could get was a fine dice. I expected more flavor from the recipe but it turned out rather bland. Perhaps the shrimp should be marinated in the coconut milk/jalepeno/tumeric/ginger mixture?
This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can of diced tomatoes. The color was wonderful it was a little soupier than I'd hoped and even though it smelled fantastic my husband and I both felt it lacked flavor. Overall not a bad recipe but needs some tweaking I think.
This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First when making the spice paste it's helpful to add some liquid (we used a few tablespoons of vegetable oil) so it could actually continue to flow down into the blender instead of just turning into whirling chunks. Next for the coconut milk it's important to get a good brand. We used Asian Family as the milk is already quite thick. Cheaper brands are thin forcing you to cook at a higher temperature for longer and thus risking overcooking the shrimp. Otherwise it turned out great and tasted like a dish you would find in a restaurant!
Since my wife is Thai, I thought I'd finally add some comments on this recipe. For creating the paste, there's no substitute for a good heavy Thai mortar and pestle. If you don't have that, add a little of the coconut milk to your food processor. As far as the criticism of it being "bland", try using Thai Chili's or Habanero to taste instead of the Jalapeno, or don't remove the hot seeds and inner flesh when you mash the Jalapeno, (you can mash the chili's to a paste separately and be careful and taste the sauce as it's cooking, these chili's are VERY hot so don't use too much!). Also, you can add a tablespoon or more of Palm Sugar to taste while its cooking. Coconut milk will thicken more the longer you cook it, so if your sauce is soupy, you're not cooking it long enough. Add the shrimp and basil last, once the sauce has thickened.
I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. Very unsual dish and flavors from the standard.
I enjoyed this recipe quite a bit. Served it over rice noodles which sopped up the yummy sauce well. Instead of turmeric I used curry. I added a little extra ginger and cut down on the tomatoes by about a 1/3 cup (after seeding and dicing I had almost 2 cups). I put about a tablespoon of peanut oil in the food processor with the spices so they pureed a bit better. I also substituted cilantro for the basil because that's what was on hand. It was just fine but I look forward to using basil next time.
Tasted like a dish you would pay 10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil and using frozen cooked shrimp. Served over brown rice with a side of summer rolls. Excellent.
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