Thai coconut curry shrimp from Skinnytaste by Gina Homolka

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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

  • srewolf on May 08, 2023

    fish curry from NY Times: https://cooking.nytimes.com/recipes/1021534-coconut-curry-fish

  • stef on January 22, 2019

    A very quick dinner to make. Repeat

  • Laura on February 10, 2017

    We also really liked this dish. With the exception of having to peel and devein the shrimp, it takes no time at all and is delicious!

  • raybun on February 07, 2017

    This is absolutely delicious, especially served with her lime & coriander cauliflower rice. Perfect for the 5:2 diet, at 200 cal/ portion (including cauli rice).

  • mfto on September 13, 2015

    I made this recipe because I had a small dab of red curry paste that I was determined to use and also had shrimp in the freezer. My daughter is a fan of this blog's recipes so why not try it. Lucky us. This is easy and delicious. I took Gina's suggestion in one of her comments to readers to use some of the coconut milk when making rice. The rice was good. I did add lots of condiments on the side which really make a festive dish -- chutney, peanuts, raisins, diced boiled egg, banana, coconut, minced scallion, etc. The curry was hot enough for us but you can easily adjust to your taste.

  • Waderu on February 27, 2014

    This was super easy and quick. Delicious. Will definitely make it again.

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