Name: Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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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Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

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