Hot Red Curry Shrimp
The unusual ingredients in this dish offer a refreshing change of pace. It tastes great made with chicken, too.
Ingredients
Makes 4 servings
Prep: 10 min., Stand: 45 min., Cook: 15 min.
- 1 dried whole red chile pepper
- ¼ cup boiling water
- 1 pound unpeeled medium-size fresh shrimp
- 2¼ cups chicken broth
- 1 14-ounce can coconut milk
- 1 tablespoon hot curry paste
- 1 tablespoon fish sauce
- 2 4.9-ounce packages toasted Israeli couscous
- 1 tablespoon lime juice
- 3 tablespoons chopped fresh cilantro
Instructions
- Place chile pepper in ¼ cup boiling water; let stand 30 minutes.
- Drain, cool, and chop.
- Peel shrimp, and devein, if desired.
- Cook chile pepper, chicken broth, coconut milk, hot curry paste, and fish sauce in a saucepan over low heat, stirring often, 8 minutes.
- Add shrimp, and cook, stirring often, 2 to 3 minutes or until shrimp turn pink.
- Remove seasoning packets from couscous, and reserve for another use.
- Stir couscous into broth mixture; remove from heat, cover, and let stand 15 minutes.
- Stir in juice; sprinkle with cilantro.
Notes & Wine Advice
For testing purposes only, we used Patak’s Original Hot Curry Paste and Marrakesh Express CousCous Grande Toasted Onion, available at Asian markets or in the ethnic-food sections of larger supermarkets.