Thai Shrimp Curry With Lettuce And Basil-lime Couscous

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 1/2 lbs large shrimp, peeled and deveined with tails removed
• 6 ounces shiitake mushrooms, stemmed and thinly sliced
• 3 garlic cloves, finely chopped
• 1 inch gingerroot, finely chopped
• 4 scallions, chopped into 1-inch pieces ( and green parts)
• salt and pepper
• 2 tablespoons red curry paste (mild or hot)
• 2 roasted red peppers, sliced (see note in the recipe description)
• 1 cup coconut milk, unsweetened
• 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 fresh basil leaf, shredded
• 2 cups iceberg lettuce, shredded (1/2 small head)
• 1/2 cup peanuts, chopped (for garnish)

Recipe

• 1 before starting, have all ingredients, prepped, measured, chopped, and ready to go, it goes together fast --.
• 2 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.
• 3 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.
• 4 serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. garnish with chopped peanuts.