Photo: Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous Recipe
Ingredients
- 2 tablespoons vegetable or other light oil, eyeball it
- 1 1/2 pounds large shrimp, peeled and deveined with tails removed
- 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
- 3 cloves garlic, grated or finely chopped
- 1-inch ginger root, peeled and grated or finely chopped
- 4 scallions, chopped into 1-inch pieces, whites and greens
- Salt and pepper
- 2 tablespoons mild or hot red curry paste
- 2 roasted red peppers, sliced
- 1 cup "light" or unsweetened coconut milk
- 1 cup frozen peas
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 lime, zested and juiced
- 1 1/2 cups couscous
- 1 cup shredded fresh basil leaves
- 2 cups chopped iceberg lettuce, 1/2 small head
- 1/2 cup chopped peanuts, for garnish
Directions
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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By nutellaluvr
on May 10, 2013
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I was skeptical, but this recipe turned out very well! I would happily make it again. I used less couscous and shrimp than directed so it had a heavier veg component, and the curry paste I used made for a delicious result. This definitely scratched the "let's go for curry" itch.
By NinaSchumann
on January 05, 2012
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Easy to make and delicious. I used Israeli couscous (the large type and made it exactly as the recipe called; it was superb. I prepared all the ingredients in small bowls before my guests arrived. We enjoyed a glass of wine and and then I prepared this recipe right in front of them, since it takes only a short time to cook. The aromas in the kitchen had everyone excited from the start! Served, family style in bowls, the couscous, lettuce, shrimp in sauce, and small bowl of chopped peanuts so each guest could create the layers as described in the recipe. Everyone was raving about this dish - such a wonderful combination of flavors! I used snow peas instead of frozen peas. I used my homegrown fresh Thai Basil in the couscous and it was divine! If you don't have fresh basil leaves, I recommend using the"Gourmet Garden" fresh chopped basil that comes in a tube. Try this layered as described in the recipe - it's worth the little extra effort and so tasty!!
By Becky6487
on September 22, 2011
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I like that this gives you a base of coconut milk and curry paste that you could really add whatever you want to. I just added the lime and basil to the curry, along with some fish sauce. it was very good- at first I thought it smelled a little strange, but the longer it simmered on the stove, the more all the different flavors melded together. Thought it was even better the next day.
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