Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

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, shitake 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 to 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.