COCONUT CURRY SHRIMPS AND COUSCOUS
Giangi's Kitchen
Giangi's Kitchen

COCONUT CURRY SHRIMPS AND COUSCOUS

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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • coarse sea salt
  • 3 tablespoons red curry paste
  • 1 can (13.66 oz.) coconut milk
  • 1 pound cherry tomatoes, halved
  • 1 1/4 cups couscous
  • 2 cups frozen peas
  • 1 pound large shrimps, peeled and deveined

Instructions

    1. Heat a large straight sided skillet over medium high heat. Add olive oil and swirl around to cover the bottom of the skillet.

    2. Add onion and 1/2 teaspoon salt, cook stirring frequently until the onions are translucent, about 3 to 4 minutes. Stir in curry paste and cook 30 seconds and blend well.

    3. Stir in coconut milk, 1 cup of water and another 1/2 teaspoon salt.

    4. Squeeze tomatoes juice into the curry mixture, then drop the tomatoes. Boil for 1 minute. Stir in the couscous and peas and mix well. Scatter shrimps on top in a single layer, return to a boil.

    5. Cover and reduce the heat to medium low and simmer until the shrimps are just cooked through, 5 to 7 minutes.

    6. Serve hot in the skillet and drizzle with olive oil lightly.

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