Reviews Add Rating & Review
Back to Coconut-Curry Shrimp and Couscous All Reviews for Coconut-Curry Shrimp and Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 20 mins Servings: 4 one-pan-coconut-curry-shrimp-and-couscous-116-d113040-1.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 20 mins Servings: 4 one-pan-coconut-curry-shrimp-and-couscous-116-d113040-1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 20 mins Servings: 4
Recipe Summary
prep: 15 mins total: 20 mins
Servings: 4
prep: 15 mins
total: 20 mins
prep:
15 mins
total:
20 mins
Servings: 4
4
one-pan-coconut-curry-shrimp-and-couscous-116-d113040-1.jpg
one-pan-coconut-curry-shrimp-and-couscous-116-d113040-1.jpg
Ingredients
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
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Coconut-Curry Shrimp and Couscous
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut-Curry Shrimp and Couscous
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
