Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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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