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
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)*
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
prepare couscous according to package directions
heat sauté pan on medium and drizzle with olive oil
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!