Thai Shrimp Curry With Lettuce and Basil-Lime Couscous
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 680.38 g large shrimp, peeled and deveined with tails removed
- 170.09 g shiitake mushrooms, stemmed and thinly sliced
- 3 garlic cloves, finely chopped
- 1 inch gingerroot, finely chopped
- 4 scallions, chopped into 1-inch pieces (white and green parts)
- salt and pepper
- 29.58 ml red curry paste (mild or hot)
- 2 roasted red peppers, sliced (see note in the recipe description)
- 236.59 ml coconut milk, unsweetened
- 236.59 ml frozen peas
- 354.88 ml chicken stock
- 14.79 ml butter
- 1 lime, zested and juiced
- 354.88 ml couscous
- 236.59 ml fresh basil leaf, shredded
- 473.18 ml iceberg lettuce, shredded (1/2 small head)
- 118.29 ml peanuts, chopped (for garnish)
directions
- Before starting, have all ingredients, prepped, measured, chopped, and ready to go, it goes together fast --.
- Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
- In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
- Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.
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RECIPE SUBMITTED BY
JTsMom
Kirkland, Washington