Coconut shrimp with couscous
1 Tbsp, or canola oil
1½ pound(s), large, peeled and deveined
2 cup(s), 1 bunch, tough ends trimmed and cut into 11⁄2-inch pieces
1 medium, sliced
Sweet red pepper(s)
1 medium, seeded and cut into strips
1 Tbsp, fresh, peeled and grated
3 medium clove(s), minced
Thai curry paste
1½ tsp, (red)
Light unsweetened coconut milk
2 Tbsp, (nam pla)
3 cup(s), hot
- Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until just opaque in the center, 2–3 minutes on each side. Transfer the shrimp to a plate and set aside.
- Add the remaining 11⁄2 teaspoons oil to the same skillet and heat over medium-high heat. Add the asparagus and cook, stirring frequently, until slightly softened, about 3 minutes. Add the onion and bell pepper; cook, stirring frequently, until softened, about 3 minutes. Stir in the ginger, garlic, and curry paste. Cook, stirring constantly, until fragrant, about 1 minute.
- Reduce the heat to medium, then add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring occasionally, until the flavors blend, about 3 minutes. Stir in the shrimp and cook 1 minute until heated through. Serve the shrimp and vegetables in bowls over the couscous. Yields scant 1 cup shrimp and vegetable mixture and 1⁄2 cup couscous per serving.