Thai Shrimp Curry With Lettuce and Basil-Lime Couscous

• 2 tablespoons vegetable oil
• 1 12 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 12 cups chicken stock
• 1 tablespoon butter
• 1 lime, zested and juiced
• 1 12 cups couscous
• 1 cup fresh basil leaf, shredded
• 2 cups iceberg lettuce, shredded (1/2 small head)
• 12 cup peanuts, chopped (for garnish)

1. Before starting, have all ingredients, prepped, measured, chopped, and ready to go, it goes together fast --.
2. Heat a couple of tablespoons of vegetable oil over high heat.
3. 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.
4. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low.
5. Simmer a few minutes then stir in peas to heat through.
6. In a sauce pot bring chicken stock, butter and the lime zest to a boil.
7. Add couscous and stir.
8. Turn off heat, cover pot and let stand.
9. Add basil and the lime juice to the pot and fluff with a fork.
10. Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp.
11. Garnish with chopped peanuts.

vegetable oil, shrimp, shiitake mushrooms, garlic, gingerroot, scallions, salt, red curry, red peppers, coconut milk, frozen peas, chicken stock, butter, lime, couscous, fresh basil leaf, iceberg lettuce, peanuts

Taken from www.food.com/recipe/thai-shrimp-curry-with-lettuce-and-basil-lime-couscous-359551 (may not work)