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Coconut-Curry Shrimp and Couscous

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Recipe photo courtesy of Bryan Gardner

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

Source: Martha Stewart Living, September 2016
Total Time Prep Servings

Ingredients

Directions

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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  • danielaexpatcu
    25 JAN, 2017
    I made this recipe several times, using tilapia or shrimps and without the couscous cause I'm gluten intolerant. I add 2 cups of water to make it more like a soup. It s sooooo good! Thanks for sharing.
    Reply
  • bieux_yongson3847342
    19 OCT, 2016
    This was YUM! I love curry but have never used the red curry paste. The couscous gave it a nice twist on rice. My husband loved this and it was quick. I used gulf wild caught raw shrimp with no tails. Perfect and FAST! Even though I'm retired, I love good and fast. Thanks. This is a keeper.
    Reply
  • sundevilpeg1
    28 SEP, 2016
    Olive oil is inappropriate for a SE Asian flavor profile. Peanut or grapeseed oil is preferable.
    Reply
  • jnbashap1
    8 SEP, 2016
    It was so quick and easy to make--hardly any prep at all since I bought the shrimp deveined and I loved that it only used one pan. Plus, the whole family liked it. Can't beat that.
    Reply

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