How do you...DO CURRY?

 This is how we do curry...RED CURRY that is!  

Basically if you have coconut milk, red curry paste, veggies and garlic and/or ginger you can make this.  You can use shrimp, chicken or extra veggies & some peanuts...I made it with what i had on hand. Serve it with rice, couscous or simply some naan bread and you're all set for a quick and delicious meal!

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 Thai Shrimp Curry: Rachael Ray's Recipe

Ingredients:

• 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

Preparation

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 3-4 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 shrimp. Garnish with chopped peanuts.