Print Recipe

Coconut Curry Shrimps and Couscous

Course Fish, Main Course
Cuisine Indian, The World
Keyword coconut, curry, fish, grains, shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories 477 kcal

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
US - Metric

Instructions

  1. Heat a large straight sided skillet over medium high heat. Add olive oil and swirl around to cover the bottom of the skillet.

  2. 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.

  3. Stir in coconut milk, 1 cup of water and another 1/2 teaspoon salt.

  4. 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.

  5. Cover and reduce the heat to medium low and simmer until the shrimps are just cooked through, 5 to 7 minutes.

  6. Serve hot in the skillet and drizzle with olive oil lightly.

Nutrition Facts
Coconut Curry Shrimps and Couscous
Amount Per Serving
Calories 477 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 285mg 95%
Sodium 903mg 38%
Potassium 604mg 17%
Total Carbohydrates 57g 19%
Dietary Fiber 7g 28%
Sugars 7g
Protein 35g 70%
Vitamin A 57.6%
Vitamin C 73.3%
Calcium 22.4%
Iron 29.1%
* Percent Daily Values are based on a 2000 calorie diet.