Recipes Ingredients Seafood Recipes Shrimp Recipes Coconut-Curry Shrimp and Couscous 5.0 (3) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 15, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 20 mins Servings: 4 Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, halved and thinly sliced Coarse salt 3 tablespoons red curry paste 1 can (13.5 ounces) coconut milk 1 pound cocktail tomatoes, such as Campari (about 12), halved 1 ¼ cups couscous (8 ounces) 2 cups frozen peas (10 ounces) 1 pound large shrimp, peeled and deveined Fresh basil leaves, for serving Directions Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil. Bryan Gardner Cook's Notes You can find red curry paste, a blend of ginger, garlic, lemongrass, and chiles, in the international aisle of most grocery stores. Originally appeared: Martha Stewart Living, September 2016 Rate It PRINT