Welcome to kidscookdinner.com, a website I started with my sister in 2015 to document our food adventures, encourage kids to cook and highlight the issue of hunger in American and the world.  Scroll down to learn more about the website and hunger relief charities.  For tonight’s menu, stay right here.

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.

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

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

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

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.

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

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.

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