Shrimp and Coconut Curry with Couscous

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

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
1¼ cup couscous
2 cups frozen peas
1 pound shrimps, large, peeled and deveined
1 teaspoon salt
1 cup water

US - Metric

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 the tomatoes to extract the juice, then add the juice to the curry mixture, then drop the tomatoes. Boil for 1 minute. Stir in the couscous and peas and mix well. Scatter the shrimp on top in a single layer, then 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.

Notes

Have all your ingredients ready to go once you turn the heat on under the skillet. This dish cooks very fast.
Keep an eye on the couscous. Depending on the brand, it can absorb liquid very quickly. I found that adding a little extra water helped achieve the light, fluffy texture I was after and prevented it from becoming dry or undercooked.

Nutrition

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