Food You Can Eat: Coconut Curry Shrimp Couscous

The photo isn’t blurry, it was steaming hot

Quick, easy, yummy. If you wish to substitute chicken, tofu, pork, or beef as your protein, cook it ahead, slice it or dice it, warm it, and layer it on top when serving.

Heat your largest frying pan and coat with 2 or 3 tablespoons of olive oil. Add an onion, sliced thin and salted to taste, and cook until it is soft. Stir in 4 tablespoons of red curry paste (you may want to add more if you like a strong curry taste), and then add a can of coconut milk (13.5 oz.), a cup of water, and a bit more salt.

Add a pound of small tomatoes (grape, cherry, whatever), squishing them to break them apart. This is good, slimy fun. Bring to a boil, maybe 2 or 3 minutes. Add 1 and 1/4 cups couscous and 10 oz. frozen peas and stir. This is where you can add other vegetables, corn, beans, anything you like.  

If you are using shrimp, layer it (uncooked) on top and cover the pan; bring to a boil, reduce to a simmer, and cook until the shrimp is done, maybe 6-8 minutes. At this point the couscous should be cooked as well. Even if you are not using the shrimp, you still need to cook the couscous. If you are using a substitute protein, add it to the pan. Tear fresh basil leaves and sprinkle on top, and finish with a drizzle of olive oil. Enjoy!

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About Elliecoo 505 Articles
Four dogs, one partner. The dogs win.

7 Comments

  1. I love curry! What type of curry paste do you use? Asking because 4 Tablespoons of the one I buy would blow the top of your head off. The brand is Maesri.

  2. I use Maesri too! My curry of choice is masaman though, and that’s usually more mild than red. Because the can directions are 4 tbsp to one can coconut milk. I haven’t made it in a while though, I don’t recall if I tweaked it. 

    • To be totally honest I don’t measure but I know I don’t use 4 tablespoons. Actually the curry I made last week could have used more heat and I did use a can of coconut milk so maybe I’ll try measuring, for science!

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