Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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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