Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

This one is easy, flavorful, and such an eyepopper to look at, you could even entertain with it! So try it whether you’re feeling exhausted or if you’re feeling fabulous enough to invite a few friends over.

Recipe courtesy of Rachael Ray Make Your Own Takeout

Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

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    Salt 1 cup "light" unsweetened coconut milk
    2 tablespoons vegetable oil 1 cup frozen peas
    1 pound large shrimp, peeled and deveined 1 1/2 cups chicken stock
    6 ounces fresh shiitake mushrooms, stemmed and thinly sliced 1 tablespoon butter
    3 garlic cloves, grated or finely chopped Zest and juice of 1 lime
    1-inch piece fresh ginger, peeled and grated or finely chopped 1 cup fresh basil leaves, shredded
    4 scallions, white and green parts chopped into 1-inch pieces 2 cups chopped iceberg lettuce, small head
    1 jarred roasted red pepper, chopped 1/2 cup chopped peanuts, to pass at the table
    2 tablespoons mild or hot red curry paste 1 1/2 cups couscous


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    • 1

      Heat the vegetable oil in a large skillet over high heat. Add the shrimp and toss for 2 minutes, then add the mushrooms, garlic, ginger, scallions, salt, and red peppers and cook for 3 to 4 minutes more, tossing constantly. Stir in the curry paste and coconut milk, reduce the heat to low, and simmer for a few minutes. Stir in the peas and cook just long enough to heat through.

    • 2

      In a saucepot, bring the chicken stock, butter, and lime zest to a boil. Add the couscous and stir. Turn off the heat, cover the pot, and let stand for 5 minutes. Add the basil and lime juice to the pot and fluff with a fork.

    • 3

      Serve the couscous topped with a layer of chopped lettuce, then a few ladles of red curry shrimp. Garnish with the chopped peanuts.

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