Coconut-Curry Shrimp and Couscous

Name: Coconut-Curry Shrimp and Couscous
Prep time: 15 min
Yield: 4
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 1/4 cups couscous (8 ounces); 2 cups frozen peas (10 ounces); 1 pound large shrimp, peeled and deveined; Fresh basil leaves, for serving

Coconut-Curry Shrimp and Couscous was pinched from <a href="https://www.marthastewart.com/1161713/coconut-curry-shrimp-and-couscous" target="_blank" rel="noopener">www.marthastewart.com.</a>

"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

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2 tablespoons extra-virgin olive oil, plus more for drizzling

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1 medium onion, halved and thinly sliced

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Coarse salt

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3 tablespoons red curry paste

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1 can (13.5 ounces) coconut milk

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1 pound cocktail tomatoes, such as Campari (about 12), halved

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1 1/4 cups couscous (8 ounces)

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2 cups frozen peas (10 ounces)

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1 pound large shrimp, peeled and deveined

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Fresh basil leaves, for serving

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