Thai Shrimp Curry With Chopped Lettuce And Basil Lime Couscous

• 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, shiitake 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

1. 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.
2. 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.
3. Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.

vegetable, shrimp, shiitake mushrooms, garlic, ginger root, scallions, salt, hot red curry, red peppers, milk, frozen peas, chicken stock, butter, lime, couscous, fresh basil, iceberg lettuce, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-shrimp-curry-with-chopped-lettuce-and-basil-lime-couscous-50026088 (may not work)