Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
- Total:
- 30 min
- Prep:
- 15 min
- Inactive:
- 5 min
- Cook:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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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