shrimp curry and lime cous cous
We started the week off by making a thai style curry with shrimp. Instead of traditional jasmine rice, we used whole wheat cous cous, which we had on hand, and infused it with limes.
Lime cous cous:
-2 cups chicken or vegetable broth (We didn't have broth so we used 2 cups water and a boullion cube)
-the zest and juice of one lime-2 cups cous cous
Heat broth, lime juice, and lime zest until boiling. Stir in cous cous, cover and turn off heat.
-1 pound of large shrimp peeled and deveined
-1 can of cocunut milk
-2 tbsp of red curry paste
-1/4 cup chopped scallions
-1 tsp. minced ginger
-red bell pepper
-shredded romaine lettuce
-shredded basil-2 garlic cloves minced
-2 tbsp vegetable oil
Saute shrimp in vegetable oil for about 3 minutes then add in peppers, mushrooms, onions, ginger and garlic. Allow to cook for about 5 minutes. In the meantime, stir curry paste and coconut milk together until blended. Combine curry mixture with shrimp and veggies and simmer for a few minutes on low heat. Before serving add a handful of shredded basil.
Serve shrimp curry over a bed of cous cous. Top with shredded romain lettuce for some extra crunchiness.