Green dragon curry with shrimp from Tangy, Tart, Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi

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Notes about this recipe

  • Dannausc on September 21, 2021

    Quite good

  • DFarnham on August 08, 2021

    We really wanted to love this recipe--the flavors are delicious and spicy (we used 4 serranos)--but something fell short....even though this calls for a can of coconut milk, this dish is not saucy, or rich...it kind of disappears into the rice. Not sure if adding more coconut milk would be beneficial as it would dilute the flavor. Not a repeat for us.

  • lorloff on July 27, 2021

    This was an absolutely delicious recipe for shrimp curry. I used 2 chiles and may use less next time. Taste your chiles before you add them and adjust accordingly. We like Thai spicy so be warned. The combination of fresh herbs with a wonderful shallot lemongrass base worked perfectly. I did not have lemongrass in the house and used lemongrass turmeric paste and it worked really well. Highly recommended.

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