Coconut Curry Shrimp Eco-friendly Beans


Creamy, Curry Coconut Shrimp

Video taken from the channel: The Jamaican Cooking Journey


Coconut Shrimp Curry

Video taken from the channel: Cookedbyjulie


COOKING With ME | Coconut Curry Shrimp �� (my style)

Video taken from the channel: The Fancy Face


Coconut Curry Shrimp

Video taken from the channel: Cooking with Shirani


String Beans With Shrimp In A Rich Caribbean Curry.

Video taken from the channel: caribbeanpot


Thai Red Curry with Prawns | Jamie Oliver

Video taken from the channel: Jamie Oliver


Tasty Coconut Curry Shrimp Recipe [Gluten Free] Chris De La Rosa

Video taken from the channel: caribbeanpot

Ingredients 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces 3 lemongrass stalks 1 cup coarsely chopped fresh cilantro 2/3 cup coarsely chopped shallots 1/4 cup coarsely chopped seeded jalapeño chiles 2 tablespoons Indian curry powder. DIRECTIONS Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain.

Cut 2 inches from Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir. 2 lb large shrimp, tails off 1 lb green beans, ends trimmed 1 (14 oz) can light coconut milk 2 shallots, chopped 3 cloves garlic, diced 4 tsp curry powder 1 tsp paprika 2 tbsp extra virgin olive oil 2 tbsp tapioca starch 3 cups cooked brown rice (optional).

Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly. When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.

Directions. Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. When it’s heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps. As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers.

Cook for 1 minute, stir to mix well. Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes.

Add the green beans to. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently.

Begin by stir-frying the onions until soft, about 3 minutes. Add the scallions, garlic and green curry paste. Stir-fry a few minutes more. Add the coconut milk, water, fish sauce. Add the coconut oil to a wok or large nonstick pan over a high heat.

Add the green beans, red onion slices, and minced garlic and cook quickly using tongs or a spatula to move them around until you see the skin start to turn brown or blistered about 3-4 minutes Season with salt and pepper.

List of related literature:

Stir in the curry paste and cook for 30 seconds, then add the coconut milk, bell pepper, kaffir lime leaves, bamboo shoots, and fish sauce.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Season the shrimp with a little pinch of salt on both sides then dredge in the coconut flour, shake off any excess, dredge in the eggs, shake off any excess, dredge in the pork rind and coconut flakes and make sure the shrimp is well covered.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

In a separate bowl, combine the coconut milk, vinegar, oil, and basil and then add it to the rice and shrimp mixture.

“The Serotonin Power Diet: Eat Carbs-Nature's Own Appetite Suppressant-to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain” by Judith Wurtman, Nina T. Frusztajer
from The Serotonin Power Diet: Eat Carbs-Nature’s Own Appetite Suppressant-to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain
by Judith Wurtman, Nina T. Frusztajer
Rodale Books, 2009

Add the coconut flour, parsley, cumin, coriander, salt, garlic, cayenne, and eggs and pulse until well blended.

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

For the curry, heat the coconut oil in a saucepan on medium heat and sauté the onion, garlic, cinnamon, ginger and curry powder together for 2–3 minutes.

“Low Carb is LEKKER” by Inè Reynierse
from Low Carb is LEKKER
by Inè Reynierse
Penguin Random House South Africa, 2015

Add the shrimp and stir it just a little so that all of the shrimp are covered by the coconut milk.

“AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living” by Jack Challem
from AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living
by Jack Challem
Wiley, 2011

We used just a few tablespoons of green curry paste as the base for our sauce and added a whole can of coconut milk (along with fish sauce substitute and a little brown sugar) for richness and depth.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

In the same pan, add grated coconut and stir-fry over low heat until coconut turns light brown.

“Indian Recipes and Home Remedies” by Devagi Sanmugam
from Indian Recipes and Home Remedies
by Devagi Sanmugam
Marshall Cavendish Editions, 2007

Put in the prawns and stir-fry for a couple of minutes before adding shallot and grated coconut.

“The Best of Chef Wan: A Taste of Malaysia” by Chef Wan
from The Best of Chef Wan: A Taste of Malaysia
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2011

Add the crystallized ginger, fig, coconut, Szechwan salt, scallions, almonds, and cilantro to the pan (do not mix); cover and set aside for 5 minutes.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I’ve tried this yesterday and it was the best dish I had since I’m staying home for weeks now. Thank you
    you were very clear with the instruction.

  • Chris…I tend to cook the curry sauce then and the season shrimp to cook through. I find that the shrimp continues to cook if you half cook it then take it out.

  • Hey, I tried this out tonight, modifying the recipe a little, having a more Indian spiced curry base (Cumin, Coriander, Turmeric and Garam Masala) instead of the curry powder. Using a little ginger in with the garlic and onion.

    Also used a 1/4 of a red and green bell paper, and some seared scallops also with the king prawns (or Shrimp… I’m from the UK!)

    Oh my word, the sauce is AMAZING! I think this is going to be up there with my most favorite curry dishes, thanks Chris!!!

  • i wonder if i can use chicken instead of shrimp. I have someone that’s allergic to seafood however I’m not allergic. i may cook mines separate from theirs being careful to use different utensils for each dish.

  • Tina, this looks delicious! This is a great idea for more videos. You explain what to do very well. Thanks for sharing this recipe with us.

  • Hi Chris. If I cudda cook like you. Ah definitely wudden be celebrating Valentines alone. Yuh right doh. Learn to love yuhself. I like to season with black pepper myself. However unless in excess, it seems neither here nor there as far as flavor is concerned. What are your thoughts on that?

  • I prefer the traditional Thai recipe, but I do like Jamie’s own take of the recipe, I’ve been a chef for 33 yrs and us chefs like to put a twist to these recipes, Jamie is a great chef and his food is delicious and quick and simple cooking, Every time I go to a Thai restaurant they seem to make there own version. Jamie you’ve made me hungry again. Keep up the good work, its inspirational.

  • Oh boy, so many unnecessary steps in your cooking. There’s no need to put all of those ingredients with the raw shrimp to marinade. And this is the first time I see someone take out the shrimp from the pan in the middle of cooking, only to return it later. I cooked curry shrimp last night and it was delicious.

  • I made some curry shrimp and loosely followed the instructions in this video. It came out sooooo good! Wow I feel like a 5 star chef my dad was really impressed with it!

  • Hey Tina! This looks and sounds delicious, and you made it so easy to follow! Your camera quality is always so good too. I am definitely going to give it a try. Thanks!!

  • I made this last night for my family and it was a big hit! The oil was too hot when I put the curry powder in to make paste so I threw it out and started over.

    It turned out just like yours! Delicious, creamy and flavorful.

    Thank you!

  • Valentines days a joke anyway
    that everyone makes pressure on themselfes
    oh ive ´been spending 10 years in my basement or i enjoy murdering people
    but on valentines day i gotta have a date its a duty
    yeah cuz everyone believes it lolololoololol…

  • This is in the top results for Thai red curry, but pretty sure this is not the way thai red curry is made…. definitely no soy sauce, roasted red peppers or olive oil…

  • I love Caribbean food. Great video. I have some coconut milk and curry already. Going to be making some fusion curry coconut dish today.

  • Hello Debbie, Manners and respect! Thank you for this great video.. your my go to anything Jamaican dish. Blessings to you and your family. Stay safe.. I wanted to follow you on IG and Facebook… how?

  • I am from  Dominica  but migrated to Canada at a young age.  My husband is Dominican as well and enjoys eating Caribbean food, but I can’t cook it.  I have to thank you for your videos and recipes.  They have been a life saver.  I have been trying your recipes and everything turns out great. 

  • I am jamaican and my husband is canadian jamaican and man we loveee to cook, So i made sure to subcribe to your Carribeanpot email as i want to expand on my kitchen experiences and get out of the blah everyday boring dishes. But just last week i realised ur on youtube and yes of course i subcribed as well and upon loggin in the first recipe i saw was ur coconut curry shrimp recipe last week and wow my husband and i had to have it asap. He went and bought ur suggested ingredients and wow we had a blast. The coconut sauce so reminded me of our Run-dung dish in jamaica, and thanx to you it turned out amazing. And yes i will be trying mosttt of ur dishes. Thanx for sharing.

  • Thanks auntie Debbie that looks so delicious I shall be coming for my share very soon ��������big up yourself camera girl one love all the way little cousin ��

  • I love making Thai curry. I usually make it every week or two. I’ve made it with shrimp, bison, tilapia, haddock and faux fish sticks. It’s one of my favorite meals.

  • Hi Jamie and everybody else in the world �� of the chef ��‍�� too awesome �� video as always lemongrass roasted peeled peppers coriander tomato �� purée garlic chilli �� ginger lime �� leaves �� soy sauce fish �� sauce sesame oil olive oil paste prawns �� sugar snap peas coconut �� milk �� coriander lime �� juice absolutely gorgeous and delicious ��

  • Thank you so much for this recipe!!! I tried a few different recipies in the past. None compare. This one is th truth. I can’t wait to try the curry crab.

  • Looks amazing but I’m one of those genetical coriander haters so hit me with that. Any recommendations of what to use instead of the coriander?

  • and where is some Parmigiano Regiano as a seasoning? and some Prosciutto also wouldn’t hurt? fusion cuisine for the masses in its full entirety… no wonder he went bankrupt, as even for the British cuisine this proven too much…

  • When I was growing up, I remember my grandfather cooking goat in his back yard. I haven’t had goat in years and have never cooked it my self. I have to try making your dish (it looks delicious)! “I added the potatoes”…who dat? LOL!! You explained the cooking details so simply and I could tell you were having a lot of fun too. Yes, please “sprinkle” cooking videos in your rotation. Great job Tina!:)

  • Its beautiful miss Debbie I have to make. some curry shrimps it late inUSA so I know you must be asleep by now God guide you and your family and camera Girl

  • This is a great version Jamie, however don’t use olive oil in asian cooking, especially curries because the profile don’t go together.

  • So, Mr. Jamie, you added in the prawns and tossed them in the paste for around a minute I guess? And then you added the coconut milk and cooked the curry for another 3-4 minutes I guess? My question is if you did all this on high heat. That’s because I’m mainly worried about my prawns overcooking. Are you sure 5 minutes of total cooking on high heat initially without and later with the milk won’t overcook the prawns? Help me out here please.

  • Been to Thailand and done lots of Thai cooking myself. Never seen red peppers, olive oil or soya sauce in any Thai curry. Why dose he say ‘this is my secret’ when he takes out the lime leaves? That’s one of the most used ingredients in Thai cooking ��

  • I am SO in love with this recipe! I need to make it for someone who only eats veggies. Anyone have any recommendations on other veggies to throw in?


  • Authentic means in fact to use what is available around you to make food. If there are no special thai herbs around you, then use the stuff which is actually available to cook “authentic” food.


  • Lawdah gawd Auntie Debz, dem ting yah a wah tun inna Mrs from Ms yuh know. Beg yuh write a cookbook caw dem yah recipe yah fi write inna stone.Mi lubb yuh yuh si��

  • Girl, great video…. You explained everything perfectly & thoroughly…. This is not a food suggestion, but it does seems like you an extensive shoe collection that would be a great mix to add to your video gallery from what I have seen in your Instagram post…. I believe you can pull this off….

  • #แกงเผ็ดกุ้งฟิวชั่น
    **แต่น้ำมะนาวใส่ในแกงเผ็ดเนี่ย คนไทยเค้าไม่ทำเด็ดขาด

  • OMG!  I made this for my husband and it was freaking AWESOME!!!  Followed the recipe and for the 1st time my shrimp was cooked 2perfection! Thanks!

  • I’m Thai and I’m not tryna be rude or butthurt here. I’m not complaining because you added sugar snap peas (you can add any vegetables you want). I just think that this curry paste is sooooo far removed from the actual one. Now, I agree that everybody should be able to tweak any recipes in their own ways but isn’t it important that the spirit and vibe of the dish still be retained in order to call it that name? Now to the main part: the ingredients comparison, I’ll just list them and you guys can be the judges.
    Jamie’s paste: lemongrass, kaffir lime leaves, fresh chili, coriander leaves and stems, roasted peeled pepper, garlic, tomato puree, ginger, soy sauce, olive oil, fish sauce, sesame oil
    Thai red curry paste: lemongrass, kaffir lime zest, a lot of dried chili, coriander roots, galangal, white peppercorn, galangal, shallots, garlic, cumin, fish sauce (and optional nutmeg)

  • I followed your video to make this for dinner tonight…it was very good, especially with the pepper making it extra spicy…..���� ���� ����

  • tried it just now and i love it. this will be my go to recipe. quick and delicious, being middle eastern background all the ingredients besides coconut milk are staples in my kitchen. thanks for sharing this recipe.

  • OMG!! made this tonight its absolutely delicious!!! i had this dish at a thai restaraunt and honestly i couldnt tell the difference thanks jamie brilliant!!

  • It’s a Thai red curry in a western style, it’s nothing wrong with that. I will definitely try doing this. I love to see how Thai food tastes like for foreigners. It’s food, and it’s fun, lol.

  • Off the chain Chris………………I can never get enough of your recipes………….keep it up bro, my wife is gonna think I’m a genius, but I’ll tell just click on to Chris @ Caribbean…………………………….or go to YouTube like me and watch him live……….peace brother may God richly bless you and yours…………….Sean Charlez

  • I tried this yesterday using bora (which is also expensive in Jersey City) but nonetheless my meal was super delicious and enjoyable. I included some potatoes and tomatoes also. Thanks Caribbeanpot!!

  • As ALWAYS it is a PLEASURE listening to you and watching you cook these DELICIOUS dishes. What I LIKE MOST is that they seem so VERY SIMPLE to cook. I will also try this one either today or tomorrow-Wednesday, December 24, 2014 CHIRSTMAS EVE. THANKS for sharing. BLESSINGS!!!! Cheryl.

  • not a mark on your skin i love you
    tanti from another island. ��������������‍♀️����‍♀️����������������
    your videos are soothing to my soul. i cant travel but it makes me feel at home

  • Hey I love your channel my mom make a ton of your recipes can you make a video making chow min I want to see your trinadian twist im Guyanese and want to see if you make it the same

  • Now that winter is coming here in Switzerland I love cooking Caribbean food. It brings some sunshine into the cold and clouded days.

  • thanks for this recipe.i love shrimp and also curry is my favourite dish.however i love your way style of are my best chef.

  • Love Curry!! it has medicinal properties… The TURNERIC GINGER in Curry(gives Curry that yellowish/orange color). Good for headaches, stomach aches, improves memory, losing weight, reduce inflamation, powerful anti-inflammatory, high in antioxidants. curcumin, the main ingredient in turmeric, supports the immune system in its ability to fight infection and it has pain relieving properties {good-bye headaches}. Some also believe it helps reduce Cancer risks…

    Turmeric Ginger itself is inexpensive $4/LBS for it’s medicinal benefits compare to regular cheaper ginger. Both also great for common cold/flu…

  • It annoys me that Jamie uses olive oil in everything, including Asian food. Don’t get me wrong, I love Jamie and think he’s a great chef that produces easy to cook meals for all levels, however, as a chef he should do justice to the cuisine he cooks and do a little research. Nowhere in Asia do they use olive oil. He should be using a lighter oil like sunflower, vegetable or canola. This isn’t the only time I’ve seen him do this either. Sort it out Jamie!

  • I’ve never seen powdered coconut milk, but it seems like a good thing to keep on hand. I make a mean Thai green curry shrimp. I have 2 Thai basil plants and I just look for recipes to add them to. That herb is so fragrant and lovely! Cooking videos are one of the genres of YT videos that I love (that and gardening), so I absolutely love when you do them. I know they’re a lot of work, but I appreciate it. Thanks ��.

  • I made this following your recipe and it turned out so good! Thank you for showing us how to make it! Adding to my favorites. �� While I was cooking, my mother said I had the kitchen smelling like a restaurant lol. This recipe was perfect for me since I love lots of seasonings and spices. I need flavor lol!

  • hey im a dominican chef and i must say at the beginning i though u was going to make a mes but dam that look so perfect GOD bless man im making that for my wife

  • This was a very enjoyable video! Keep it coming. Who says u have to stay in the beauty box. Lifestyle channels are where its at anyway imo

  • That looks so good. Meena mekki doh. Mi too lazy. Mi jus ago buyee. Seriously, I have all those ingredients and I think I will make it this week.

  • Yum! I made beer battered shrimp and curry rice last night. I’ll have to try this soon. �� �� I’ve been cooking more at home ever since I took a break from working to finish up my degree. I’ll cook at home less when I go back to work and think I’ll miss my home cooking.

  • Love it, Tina! Now I’m inspired to get cooking. I think I’m going to try cooking everything like you do, but doing the shrimp on the grill for smokey flavor, then adding it into the sauce and rice. Great break from makeup content! XO

  • I LOVE these cooking videos from you Tina! Thanks for the recipe. I will be making this tonight. What kind of small red hot pepper was that you used? Also was there a reason you didn’t use canned coconut milk? Edit* Never mind I see you said a scotch bonnet pepper lol.

  • I watched the video 5 times and not once did I see him use “curry “ in the ingredients list. How do you call it Thai red Currie when there’s no Currie in it? Am I missing something?

  • The title are promising… maybe the word Thai should be deleted, it’s Jamie’s style red curry ��. Red peppers, tomato puree? Pailins recipes are better.

  • Tried this with the understanding that it’s definitely not Thai curry but could still taste good. Substituted olive oil for coconut oil which seemed more well suited for the recipe. Used only half a can of coconut milk so as not to water down the flavor too much. Recipe could use an extra chili I think… but outcome is good:)

  • Queen �� I was just looking at the shrimp in my freezer. Thank you very much. This will be my shrimp �� dish. Keep them coming ❤️ didn’t see the ingredients listed. I’ll just follow video and make the adjustments. Thanks ��

  • Westernized Thai Curry… no objections about that.. Jamie has quite a few nice examples of the westernized Thai dishes.. I highly recommend his version of laab… it’s available on his cooking app

  • so after drooling the entire time you were cooking i’ve saved the video as don’t have all of the ingredients in the pantry. regarding Jamaican food are they any simple dishes you could share that are based on chicken, fish / seafood or beef/porc? veggie dishes would be nice to add some flavor to our lives as even if the restaurants are open again in Switzerland, i’m a bit hesitant to eat out, as a precaution as we still have people getting infected from the pandemic so i only cook at home. definitely exhausted all my ideas ��‍♀️

  • Hey Tina!This dish looks so yummy! Your explanation and demo of the recipe makes it very approachable and not so tedious. Thanks for sharing ❤

  • I do remember that you spoke about it on a previous video, but I don’t recall. What is the item that you have preserved on the counter in the large container with the red top?

  • Tina, would you consider sharing some Jamaican recipies as us folk in europe are now dreaming of traveling and trying out new food cultures but we can’t travel… ❤️��

  • Pescatarians eat fish (that’s me!). Vegetarians don’t eat meat but will eat milk, eggs, honey. Vegans avoid meat and any food that comes from animals.

  • That is good stuff
    .. Finally someone that knows how to cook Caribbean food.. Lol… I am going to make a recipe, want to know what it is?

  • How do i get a stronger coconut flavor? I kept adding more coconut milk and it felt like it was watering down the flavor of the other seasonings.

  • When I’m scrolling through videos and I catch a glimpse of your channel name it appears to read different than what it really is and it is always humorous to me.

  • My husband called me today and he says “how’s ur day”, I said “ coconut shrimp curry”��he’s like what?? I was watching ur video and got caught up����

  • Miss Debbie desperately looking through all your video crying to see what is your preferred brand of curry. I use BETAPAK but would love your recommendation. Thanks

  • Anyone on here know if lime zest will work as a substitute for lime leaves?, i have never seen lime leaves in the produce section of any of our several grocery stores, and i am always piddling around looking for new items

  • Oh miss Debbie…when i say this was a hit! The picky fam loved it…i used your handy curry paste, step by step directions and I’m shook…i absolutely cant wait to make this again THANK YOU!

  • Hi, beautiful Julie. Your coconut shrimp curry looks so pretty, just like you and your voice, darling. What’s your best tip for making the best apple dumplings? Take care of yourself, cutie pie. If you make triple berry medley, you’ll be a YouTube superstar. Please, ONLY nice and supportive comments. <3

  • Hi Auntie Debbie! I was wondering if you a beef pattie video? I was searching and I couldn’t find one. Can you post your beef patties please. Thanks ��

  • Miss Debbie, if I have an issue with cheese…..what can be used as substitute for the cream cheese? And, does cream cheese have to be apart of the meal?

  • authentic, not authentic… who cares, its about taste, about mixing different ing. upgrading,changing texture, so please stop with this comments about “authentic”. No one wants to read them, no one cares about them.Stop wasting your energy.

  • Every time I “think” I want to try a simple recipe with basic ingredients I cannot imagine doing so after watching your videos! I immediately write down your exact ingredients… run to the store… and make it your way!!!! Thanks for all of your recipes! Your curry chicken was great but this one is out of this world!! Much love XOXO

  • Decided to visit this recipe during my quarantine in CT. It was a hit with hubby. Using coconut milk instead of water made a richer dish. I look forward to recreating it again soon!

  • OMG I made this CREAMY CREAMY CURRY COCONUT SHRIMP over Rice!!! This dish was off the hook Simply Delicious ��!!!!! Also thank you for showing us how to make Curry Paste. WHAT YOU KNOW ABOUT THAT

  • This recipe was a success for me. My family gave me both thumbs up. I served it with Basmatti rice, plantain and mashed potatoes. Yes!

  • Tina! That looks amazing! I’ve been subscribed to you since the beginning and your MAC videos used to make me drool. Now I’m drooling over your recipes. Yaaaaaas!

  • Boy, That looks Sooo Beautiful, even though I am allergic to shrimp �� I would definitely make that for a party or some kind of event… #Mannersandrespect ✊�� ��������❤️❤️❤️❤️

  • Jamie…..whats with the precooked shrimp? you are a professional…you know better than to use those pink boiled shrimp…. i’m going to try this but with fresh, raw shrimp…

  • Looks delish Ms. Deb aka (Mom). Thank you sincerely for sharing unselfishly. May God bless you abundantly & keep you in good health and strength as you give of yourself to others. I truly love you��❤️❤️. I will hit you up via email. Blessings!

  • Manners and respect miss debbs looks delicious would add a little pepper to mine used to catch them in the river just imagining that taste in my mouth stay humble camera girl love always

  • Didn’t have a can of roasted capsicum. Roasted my own by cutting off ends and removing seeds and pith (or it steams and becomes soggy), lightly oiling and salting bulbs and ends, placing in rack, and roasting on high till they took on a great colour (check every 5 min till around 15 min). I also threw garlic in them. Then proceeded with Jamie’s recipe. Came out great.

  • got my Thai husband to watch this & he’s just horrified. this is no THAI red curry! Call it whatever you like, but it is no THAI red curry. Tomato puree and soy sauce?! Do your homework on thai cooking. Western chefs really need to be respectful to asian cooking.

  • This looks absolutely delicious!!! My mouth is a wimp when it comes to heat so no spiciness for me, lol. Definitely want to try but I really want that pot, lol. Yeah I feel like everybody does their goat differently too. Once again I stay away from the spicy ones. I would like to see anything you cook.

  • God Good Morning to you Ms. Debbie and all. Perfection. It is now to taste your hand as we say����. The end result looks delightful. ��❤️������

  • I’m watching for my future husband’s sake. Thanks Miss Debbie! Manners and respect! ������������������������������❤️❤️❤️������������

  • Hi five Debbie you’re prawns look amazing im going to make it sadly can’t do the cream cheese but im sure it will taste just as good. God bless you xx