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Coconut-Curry Shrimp and Couscous

Recipe photo courtesy of Bryan Gardner

Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste.

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



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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How would you rate this recipe?
  • dianejcasales
    2 JUN, 2018
    My husband and I really enjoyed this, great flavor, will try to mix it up with rice and maybe orzo. I added celery and green pepper for more veggies and it was great, easy week night meal!
  • 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.
  • 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.
  • sundevilpeg1
    28 SEP, 2016
    Olive oil is inappropriate for a SE Asian flavor profile. Peanut or grapeseed oil is preferable.
  • 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.

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