Recipes

Coconut-Curry Shrimp and Couscous

Active Time: 15 minutes
Total Time: 20 minutes
Serves: 4

*You can find red curry paste, a blend of ginger, garlic, lemongrass, and chiles, in the international aisle of most grocery stores.*

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

1¼ 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 ½ 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 ½ 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.