April 26 2017
Curry Shrimps with Couscous
How to prepare Curry Shrimps with Couscous.
Learn this delicious couscous recipe topped with tasty shrimps.
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Ingredients
• Serves 4
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium onion, halved and thinly sliced
• Coarse salt
• 3 tbsp red curry paste
• 1 can coconut milk
• 500 g canned whole tomatoes
• 1 ¼ cups couscous
• 2 cups fresh or frozen peas
• 500 g large shrimp, peeled and deviened
• Fresh basil leaves, for serving
Cooking Method
• Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent,
about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices
into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover,
reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled
with oil.
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