Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

I made this last night and if you like Bombay House, this was every bit as good as one of their dishes. Although Rachael Ray continually states that she had no formal cooking training, I'm beginning to think she is one of the better chefs on that network. I have loved everything I have made of hers. If you like Thai food, try this. It's excellent

Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous
Recipe courtesy Rachael Ray, 2007
See this recipe on air Wednesday May. 21 at 6:00 PM ET/PT.
Show: 30 Minute Meals

Episode: Thai Thai Again


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
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 shrim.p. Garnish with chopped peanuts