Thai Shrimp Curry With Lettuce and Basil-Lime Couscous Recipe

Name: Thai Shrimp Curry With Lettuce and Basil-Lime Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 12 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 (white 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 ½ cups chicken stock; 1 tablespoon butter; 1 lime, zested and juiced; 1 ½ cups couscous; 1 cup fresh basil leaf, shredded; 2 cups iceberg lettuce, shredded (1/2 small head); ½ cup peanuts, chopped (for garnish)

Servings: persons

2 tablespoons vegetable oil
1 12 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 (white 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 ½ cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 ½ cups couscous
1 cup fresh basil leaf, shredded
2 cups iceberg lettuce, shredded (1/2 small head)
½ cup peanuts, chopped (for garnish)

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.
3
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.
4
Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low.
5
Simmer a few minutes then stir in peas to heat through.
6
In a sauce pot bring chicken stock, butter and the lime zest to a boil.
7
Add couscous and stir.
8
Turn off heat, cover pot and let stand.
9
Add basil and the lime juice to the pot and fluff with a fork.
10
Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp.
11
Garnish with chopped peanuts.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 12 lbs large shrimp, peeled and deveined with tails removed, 6 ounces shiitake mushrooms, stemmed and thinly sliced, 3 garlic cloves, finely chopped, and more.

Yes, Thai Shrimp Curry With Lettuce and Basil-Lime Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Shrimp Curry With Lettuce and Basil-Lime Couscous

How did you like this recipe?

Frequently Asked Questions