Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

Ingredients

• 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

Directions

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.