Coconut Curry Shrimps and Couscous

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4

Author: Giangi Townsend

Ingredients

2 tbsps olive oil 2 tablespoons olive oil
3 tbsps red curry paste 3 tablespoons red curry paste
1 medium onion 1 medium onion, halved and thinly sliced
13 onces coconut milk 1 can ( 13.66oz) coconut milk
1 lbs cherry tomatoes 1 pound halved cherry tomatoes
1.25 cup couscous 1 1/4 cups couscous
2 cups peas 2 cups frozen peas
1 lbs shrimps 1 pound large, peeled and deveined shrimps

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

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