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 wonderful summer we had, and all the new flavors that we were introduced to, I am ready to experiment outside my box.
Starting by small flavors and a easy recipe adapted from Martha Stewart. 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. 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 prior to start cooking as the cooking part is rather 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…
A 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 lips.
Now… what can I attempt next??
Coconut Curry Shrimps and Couscous
Amount Per Serving
Calories 477Calories from Fat 90
% Daily Value*
Saturated Fat 2g13%
Vitamin C 60.5mg73%
Vitamin A 2880IU58%
* Percent Daily Values are based on a 2000 calorie diet.