I have made variations of this dish many times before but this is the first time I did it with the tri-peppers and served it over this couscous.  The flavors just go so well together.  You can do this with any veggies you desire and add shrimp or chicken also. 

 

I have no measurements on anything because I never measure when I cook.  I tried to estimate for the veggies.  This made enough for Eric and I to each have 2 bowls.  I didn’t measure the seasonings but be liberal with them – especially the curry powder.  I like plain old McCormick’s curry powder but use whatever you like – there are many different kinds.  

 

Veggie/Shrimp Thai Curry 

 

Ingredients:

Broccoli florets – 1 head’s worth

1/2 an Eggplant – cubed 

Asparagus – 1/2 bunch chopped into 1 inch sticks

1 Zucchini cut in half lengthwise then sliced

(any other veggies desired – cauliflower, squash, peas, etc.)

1 bag Birdseye pepper stirfry (thawed)*

curry powder

onion powder

garlic powder

salt

cayenne pepper

1 can light coconut milk

1 box Lundberg mediterranean curry brown rice couscous

Optional – frozen uncooked shrimp (thawed)

 

*If you don’t have this you can just use chopped onion and yellow, red, & green bell pepper – but the mix makes prep faster

 

Directions:

prepare couscous according to package directions

heat sauté pan on medium and drizzle with olive oil

saute peppers/onions

add veggies and sauté

add seasonings and continue to sauté veggies until mostly tender

add coconut milk and allow to simmer on medium/high

add shrimp if using

 

once shrimp are cooked and veggies are tender, check the sauce and re-season to taste

turn to medium low and simmer until ready to serve

serve in bowls over couscous, brown rice or thai noodles

 

I hope y’all like this.  Leave comments if you try it!  I included pics below of the peppers and the couscous so you know what to look for at the store! 

 

Happy Valentine’s Day everyone!