Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

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i made this dish and was happier than expected. i substituted the shrimp for chicken and the couscous for rice and it was still excellent! cant wait to make it again this summer when my Thai basil and thai hot peppers start growing, i think it will give it that little extra great flavor that will put this dish over-the-top!

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Omit lettuce and peanut. Added extra curry paste to make it spicier! Great flavors and so easy to make!

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This was pretty good. Be careful of the red curry paste. I love hot food....but i think 2 tablespoons was a bit to much for me! Also omitted the nuts and lettuce!

Great receipe when you want something different.

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This recipe had so many great flavors going on. I loved the combination of the curry with the lime-flavor in the couscous. I had to use less curry paste than the recipe called for (boyfriend doesn't like spicy food, so I can't comment on that aspect, but all and all the dish was great!

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This dish turned out great! Other Thai dishes I have done in the past seemed quite complex compared to this one. This receipe was easy and the flavors were smooth, delicious, with just enough heat.

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The peanut butter was actually used in the chicken satay recipe she made before the shrimp dish..hope that helps!

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Made mine with 1 pound of shrimp and that was plenty. Put condiments on top after serving which added some flavor - chutney, peanuts, raisins. Used full can of coconut milk. I like my curry a little sweeter than this - next time might use a non-light coconut milk.

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I looked up this recipe on the website, because I wanted to make it after watching the show... But on the show, Rachel added creamy peanut butter to the ingredients when she was cooking the shrimp. This recipe does not even mention peanut butter. I remember this distinctly, because Rachel kept saying that when she was "in the country", there are no Thai places to order food from, and she had to use what she could find in the grocery store. She also said you could use crunchy peanut butter, but that she was a "creamy kinda girl". So I would really like to know HOW MUCH PEANUT BUTTER to use in this recipe.

Did anyone else notice this problem? Does anyone know how much peanut butter I should try to add?

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Rachel Ray isn't the only high-powered NY cook/chef/cookbook writer who keeps making the same mistake and it's highly annoying to me. You can NOT use Italian sweet basil in any Thai recipe, it must be Thai basil, there is a significant difference in taste - they are two different animals completely. I understand Thai basil is not available in most supermarkets but it can be found in a lot of Asian markets. It is a sin to use Italian basil with those other ingredients, some have said the taste was bitter or worse - they are correct. Another common mistake, not in this recipe, is making a Thai dish that calls for fish sauce and substituting soy sauce, another big no-no. That being said, I do love Rachel's show, just cannot stand to see a great cuisine bastardized.

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We ditched the wilted lettuce, the couscous, and the peanuts. We also substituted a roasted red pepper tapenade for the actual peppers, and used Jasmin rice instead of couscous.

Overall, the recipe points you in the right direction. But play fast and loose with the curry and the ginger, since the coconut milk will tame the spiciness of the recipe. We suggest sauteing jalape?os or thai peppers with the ginger and garlic to amp up the spicy factor, as opposed to adding more curry paste as some reviewers have suggested.

Also, toss in a few red pepper slices with the peas to give you a crunch! This recipe is a good start to build on and create your own masterpiece....