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Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous Recipe

Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

Recipe courtesy Rachael Ray, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on March 30, 2009

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    Our family orders Thai food about twice a month, this dish I must say was pretty close to the flavors that I have tasted in the resturant. I will make this again for my family, I love easy to cook meals that have FLAVOR. Thanks Rachel. :

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  • on March 27, 2009

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    I usually am not wowed by Rachael's recipes, although this episode really made me want to go buy the ingredients and make it for dinner that night. Perhaps I am not a curry fan, however for three people to try this and not really like it, it may not be the curry. I felt the couscous was bland and needed something more. The thai shrimp curry was just missing something or had too much of something else. I can't seem to pinpoint what was wrong with this dish, but I think I could have better used the ingredients in something else. I will not be making this one again.

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  • on March 25, 2009

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    This was soooo good. And I think it would be easy to swap out almost any protein if you don't have shrimp. We always stock up on e-z peel shrimp when it's on sale so I had to let it thaw and then peel them raw before starting. Aside from that step this really does come together in 30 minutes!

    I had to make 2 substitutions - I didn't have a lime so I used bottled lime juice in the couscous. And I used sliced button mushrooms b/c I already had a tub of them. Oh, and I used romaine instead of iceburg, b/c I already had several heads in the fridge.

    I used about 2 3/4 tbsp of mild curry paste. I would bump it up a bit if I were cooking just for my husband and me. Everyone love it and there were NO LEFTOVERS!!!

    And I'm going to jump on the bandwagon and point out, again, that Racheal Ray said several times that this is not an authentic recipe. This was her version of a Thai dish based on ingredients that were readily available in her small town. If you want authentic Thai look for an authentic recipe. If you want a tasty Thai inspired curry, this is a fantastic recipe.

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  • on March 23, 2009

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    I absolutely loved this recipe, however I made one change. I don't really like couscous so I substituted basmati rice and it was wonderful. I really liked the peanuts on top with the lettuce, lots of crunch. Would definitely make again.

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  • on March 21, 2009

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    I wasn't sure about adding the lettuce, because not a big fan of iceberg, but the contrasting texture and flavor worked great with this dish. We put the couscous in the bottom of the bowl and topped with the shrimp curry. We topped it off with the lettuce and peanuts at the end. The lettuce stayed crispy that way. The family all loved it.

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  • on March 20, 2009

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    Note 1: We ditched both the lettuce and the peanuts, not a fan of wilted lettuce texture and I don't like peanuts. We also ditched the mushrooms because the ones in the store were pretty bad.

    Fairly tasty shrimp curry. The couscous was decent but when we do this again, we'll make it with Jasmine rice instead and used crushed dried basil instead of fresh. The fresh smells amazing but the flavors didn't spread throughout the dish.

    We used "Thai Kitchen" red curry paste. Even after ~3 Tbsp the curry was still fairly mild. Good level of spice but not actually spicy, next time I'll throw in a pinch of red pepper flakes.

    Also, we felt it would have been better with a fresh red pepper or two (since the no mushrooms instead of the roasted reds, also some celery.

    I felt it was missing some crunch but my husband liked it just fine.

    The recipe is incredibly quick to make, feeds four easy and was nice for a middle of the week change in dinner.

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  • on March 09, 2009

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    This recipe is FANTASTIC. Though I cut out the lettuce and peas. The sauce is sooo yummy. And this is by far the easiest recipe of Rachael's I have ever made. For the dipstick complaining about it not being real thai food... she said on the show that it is NOT authentic thai so get over it and leave her alone. I have never tried anything by Rachael I didn't like. She is a really wonderful cook.

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  • on March 08, 2009

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    As much as I love cooking ethnic, I usually leave the Asian dishes to the experts. When I saw Rachel make use of curry paste & coconut milk which was in my pantry, it was time to get busy and use it up. Wow...very nice! I used cut up chicken breast b/c no shrimp was handy. The curry paste in the unsweetened coconut milk made a beautiful gravy w/a very appealing color. The curry paste gave it just the right kick. I made jasmine rice (see Emeril's "Indonesion lemongrass scented coconut rice" instead of couscous. I will make this recipe again.

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  • on March 07, 2009

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    This recipe is excellent. I used pea pods instead of peas and it was a nice touch.
    The red curry paste and the coconut milk make a wonderful sauce that is to die for. My husband suggested putting the basil in with the shrimp instead of the rice which might be nice. Anyway you do it, this is a great dish!! I will definitely make this one again, by the way, it is super easy!

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  • on March 07, 2009

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    Ok...first the review...it was excellent!!! The flavors blended beautifully, and everyone loved it!! Will make again...

    Now my brief rant....whenever Rachel does recipes like this she ALWAYS SAYS THAT THIS IS NOT AUTHENTIC!! She says this is a take on...blah blah blah...(whatever she happens to be making she never said that this is Thai...don't you complainers listen???? Also. most recipes are "guides" you can tweak it as you're going...stop complaining..."oh this is too bland for MY taste..." Uh, if 90 percent of the posters said it came out great, maybe just maybe you are a rotten cook??? Just a thought.

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