Thai Shrimp Curry With Lettuce and Basil-Lime Couscous

May 20, 2023May 20, 20230 4
Thai Shrimp Curry With Lettuce and Basil-Lime Couscous for a flavorful dinner
in Seafood

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons vegetable oil
1 1/2 lbs large shrimp , peeled and deveined with tails removed
6 ounces shiitake mushrooms , stemmed and thinly sliced
3 garlic cloves , finely chopped
1 inch gingerroot , finely chopped
4 scallions , chopped into 1-inch pieces ( white and green parts )
salt and pepper
2 tablespoons red curry paste ( mild or hot )
2 roasted red peppers , sliced ( see note in the recipe description )
1 cup coconut milk , unsweetened
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 fresh basil leaf , shredded
2 cups iceberg lettuce , shredded
1/2 cup peanuts , chopped ( for garnish )

Nutrision Information

Servings Per Recipe
4
Calories
551
Sugar
4g
Fat
25g
Thai Shrimp Curry With Lettuce and Basil-Lime Couscous is a vibrant and flavorful dish that brings the heat of Thai cuisine to your dinner table. Shrimp, scallions, mushrooms, and roasted red peppers are cooked in a red curry paste and coconut milk to create a fragrant and spicy sauce. The couscous is flavored with fresh basil and lime, and mixed with shredded iceberg lettuce to provide a refreshing accompaniment to the curry. This dish is perfect for a healthy and satisfying weeknight dinner.

Instructions

1.Thai Shrimp Curry:
2.Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3.Add the garlic, ginger, scallions and sliced mushrooms and sauté for 3-4 minutes, until softened.
4.Sprinkle the red curry paste over the vegetables, stir to combine, and cook for an additional minute.
5.Add the roasted red peppers, coconut milk, chicken stock and frozen peas and bring up to a simmer.
6.Add the shrimp and cook, stirring occasionally, until the shrimp are pink and cooked through, about 5-7 minutes.
7.Stir in the lime zest and juice and remove from heat.
8.Basil-Lime Couscous:
9.Bring 1 1/2 cups of water to a boil in a medium saucepan.
10.Add the couscous and 1 tablespoon of butter and stir to combine.
11.Remove from heat and let stand, covered, for 5 minutes.
12.Fluff with a fork and add in the shredded basil and iceberg lettuce, stirring to combine.
13.Squeeze in the juice of half a lime and season with salt and pepper to taste.
14.To serve, divide the couscous evenly between four bowls and top each with a generous portion of shrimp curry. Garnish with chopped peanuts, if desired.

PROS

This dish is packed with flavor and nutrition, boasting bold Thai spices, fresh vegetables and succulent shrimp.

The basil-lime couscous is light and refreshing, and provides a healthy dose of fiber from the vegetables and whole grains.

Shrimp is a lean source of protein, and is also low in calories, cholesterol and saturated fat.

CONS

This dish contains coconut milk, which is high in fat and calories.

Additionally, although shrimp is low in calories and fat, it can be high in cholesterol which should be monitored in those with heart conditions.

HEALTH & BENEFITS

This dish has a lot of health benefits, from the anti-inflammatory properties of the ginger and garlic to the digestion-aiding properties of the fresh basil.
The shrimp in this dish, although high in cholesterol, is also rich in omega-3 fatty acids which can benefit heart health.

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