Coconut-Curry Shrimp and Couscous

Prep Time:
15 mins
Total Time:
20 mins

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.


  • 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 ¼ cups couscous (8 ounces)

  • 2 cups frozen peas (10 ounces)

  • 1 pound large shrimp, peeled and deveined

  • Fresh basil leaves, for serving


  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.

    Bryan Gardner

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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