Stepping out of my comfort zone is a bit of a challenge when it comes to cooking. I love to experiment with flavors that I am familiar with.

However, after the beautiful summer we had, and all the new flavors we were introduced to, I am ready to experiment outside my box.

I am starting with small flavors and an easy recipe adapted from Martha Stewart.

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From the red curry’s spiciness to the coconut milk’s sweetness, the blending of the two opposite flavors was perfect and yet hard to describe.

You will have to try the recipe as the only word I can say is: yummy!!.

The whole dinner was ready in less than 20 minutes. Make sure that you have all the ingredients on hand and measured before start cooking as the cooking part is relatively quick.

You may want to add more water to the couscous, what I had to do, as it absorbs faster and it could be dry and not cooked through.

We served it in the cooking skillet as it presented so beautifully.

After all we do eat with our eyes too…

I must say, my first attempt outside the box and playing with new flavors was lots of fun, and seconds were eaten, and a smile was on everyone’s lips.

Now… what can I attempt next??

Coconut Curry Shrimps and Couscous

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
From the spiciness of the red curry, to the sweetness from the coconut milk, the blending of the two opposite flavors was just perfect and yet hard to describe.

Ingredients 

  • 2 tablespoons olive oil
  • 3 tablespoons red curry paste
  • 1 medium onion, halved and thinly sliced
  • 13 onces coconut milk
  • 1 pound cherry tomatoes, halved
  • cup couscous
  • 2 cups frozen peas
  • 1 pound shrimps, large, peeled and deveined

Instructions

  • Heat a large straight sided skillet over medium high heat. Add olive oil and swirl around to cover the bottom of the skillet.
  • Add onion and 1/2 teaspoon salt, cook stirring frequently until the onions are translucent, about 3 to 4 minutes. Stir in curry paste and cook 30 seconds and blend well.
  • Stir in coconut milk, 1 cup of water and another 1/2 teaspoon salt.
  • Squeeze tomatoes juice into the curry mixture, then drop the tomatoes. Boil for 1 minute. Stir in the couscous and peas and mix well. Scatter shrimps on top in a single layer, return to a boil.
  • Cover and reduce the heat to medium low and simmer until the shrimps are just cooked through, 5 to 7 minutes.
  • Serve hot in the skillet and drizzle with olive oil lightly.

Nutrition

Calories: 477kcal | Carbohydrates: 57g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 903mg | Potassium: 604mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2880IU | Vitamin C: 60.5mg | Calcium: 224mg | Iron: 5.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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