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Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous


  • 2 tablespoons vegetable or other light oil, (eyeball it)

  • 1 1/2 pounds large shrimp, peeled and deveined with tails removed

  • 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced

  • 3 cloves garlic, grated or finely chopped

  • 1-inch ginger root, peeled and grated or finely chopped

  • 4 scallions, chopped into 1-inch pieces, whites and greens

  • Salt and pepper

  • 2 tablespoons mild or hot red curry paste

  • 2 roasted red peppers, sliced

  • 1 cup "light" or unsweetened coconut milk

  • 1 cup frozen peas

  • 1 1/2 cups chicken stock

  • 1 tablespoon butter

  • 1 lime, zested and juiced

  • 1 1/2 cups couscous

  • 1 cup shredded fresh basil leaves

  • 2 cups chopped iceberg lettuce, 1/2 small head

  • 1/2 cup chopped peanuts, for garnish


Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3-4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.

In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.

Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.