Spicy Shrimp In Coconut Milk

From: Princez76

On Jun 11, 2009

We just finished this awesome recipe! My family loved it. I only changed a few things; I had to skip the coriander, because I did not have any and it was still delish! I only used one can of coconut milk, I didn't use the extra water. I added a dash of vanilla, extra on all the spice, just because we like food like that!! Oh, and I added green bell pepper and a squeeze of lime juice, served over rice with a pinch of grated coconut and lime wedges YUMMY!! It was like taking a vacation inside my mouth!! Thank you so much, this is definitely a keeper!!

From: Chef #1288307

On Jun 5, 2009

Good God this was SOOO delish! I only used on 14oz can of coconut milk and the canned tomatoes had cilantro and lime in them. I will be making this over and over - Thx Much!

From: Kookaburra

On Mar 3, 2004

Just had this for dinner. It's a winner! I was a bit wary about using 2 tablespoons of ground coriander, but it was fine. I omitted the extra 1/2 cup of water and added 1/2 teaspoon crushed chilli to give it a little bit of heat. I also added 3 teaspoons of lime juice at the end of the cooking time. Next time, for our taste, I'd double the amount of salt. A great recipe that will adapt well to fish, chicken, and vegetable curries. Thanks MizzNezz.

From: Artistyc1

On Dec 10, 2003

This dish is AWESOME. Everyone that I serve it to loves it. Though there appear to be many ingredients, it takes only minutes to make.