Red coconut curry shrimp from Dinner: Changing the Game (page 132) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to cook white rice for 4; How to cook brown rice for 4

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BrendaD1962 on August 11, 2023

    We didn’t really like this. I’ve made much better.

  • snoozermoose on December 05, 2021

    This was more of a mild curry soup with shrimp in it. I've made much better Thai curries that are just easy as this. Not worth repeating

  • Lepa on December 20, 2017

    This didn't wow us. I hoped to have a richer, creamier curry but the sauce was pretty thin. I doubt I'll repeat this one.

  • mrshalf on November 01, 2017

    Since shrimp are so expensive, I'd choose another recipe than this one to highlight a pricey ingredient. I should say we feed 7 here so I need a two pound bag. It's also not "Dinner" but the main course in what needs to surely be a more rounded out meal.

  • ksg518 on September 19, 2017

    This was very good. I made it as directed but I think you could skip the daikon without losing anything. This comes together fairly quickly, so it would be a good weeknight choice. The leftovers have held up well too.

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