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Under 30 Minutes

Coconut-Curry Shrimp and Couscous

You can find red curry paste, a blend of ginger, garlic, lemongrass, and chiles, in the international aisle of most grocery stores.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2016

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, halved and thinly sliced
  • Coarse salt
  • 3 tablespoons red curry paste
  • 1 can (13.5 ounces) coconut milk
  • 1 pound cocktail tomatoes, such as Campari (about 12), halved
  • 1 1⁄4 cups couscous (8 ounces)
  • 2 cups frozen peas (10 ounces)
  • 1 pound large shrimp, peeled and deveined
  • Fresh basil leaves, for serving

Directions

  1. 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.

Cook's Notes

You can find red curry paste, a blend of ginger, garlic, lemongrass, and chiles, in the international aisle of most grocery stores.

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