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Announcement: Wednesday, November 11, 2020: Coconut-Curry Shrimp and Couscous
November 18th, 2020 by Max Koster

Welcome to kidscookdinner.com, a website I started with my sister in 2015 to document our food adventures and encourage kids to cook.   For tonight’s menu, stay right here.

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Tonight I wanted to cook something new but also needed it to be something that didn’t take a long time since I have a lot of homework (and college applications).  My mom suggested I try this shrimp curry recipe, which, because it has shrimp and couscous (two quick-cooking ingredients), wouldn’t take too long.  She was right: it was quick and easy. Ingredients are as follows: 2 tablespoons olive oil, 1 medium oil, three tablespoons red curry paste, 1 can coconut milk, 1 pound small tomatoes, 1-1/4 cup couscous, 1 cup frozen peas, 1 pound large peeled shrimp, and salt and pepper.

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The first step was to slice the onion thinly and cut the tomatoes in half.

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(I also chopped up some veggies for separate stir fry) but that was easy.

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The next step was to saute the onions in the olive oil with a little salt.

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When the onions were translucent, I added the red curry paste, the coconut milk, and a cup of water.  I brought that to a boil and added the sliced tomatoes.

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After 3 minutes, I reduced the heat to low, added the couscous and frozen peas.

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Finally, I layered the shrimp on top, covered the pan, and cooked for 5 minutes.  All of the liquid was absorbed, but when I tested the couscous, it was a little crunchy, so I added a 1/4 cup of water and let cook for 3 more minutes.  One tip for cooking the shrimp: besides peeling them, take off the tail.  No one wants to bite into the tail.

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Then I plated it. Delicious.  Just needed a little salt and pepper.

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