Red Thai curry with couscous

Ingredients:

• 700 g chopped chicken breasts
• 150-170 g thinly sliced ​​shiitake mushrooms (stems removed)
• 1 cup frozen green peas
• 1.5 cups couscous
• 3 cloves of garlic, grated or finely chopped
• 2.5cm long piece of peeled and grated or finely chopped ginger root.
• 4 green onions (white and green parts), cut into 2.5 cm pieces
• Salt and ground black pepper
• 2 tbsp not spicy or hot red curry paste
• 2 sliced ​​roasted red peppers
• 1 cup "light" or unsweetened coconut milk
• 1.5 cups chicken broth
• 1 tbsp (15 g) butter
• Zest and juice of 1 lime
• 2 tbsp. vegetable oil (by eye)
• 1 cup shredded fresh basil leaves
• 2 cups shredded iceberg lettuce (1/2 small head)
• 1/2 cup chopped peanuts for garnish

Preparation:

1. Heat a couple tablespoons of vegetable oil over high heat. Add the chicken pieces and fry until golden brown. Then add the mushrooms, garlic, ginger, green onions, salt, and pepper and cook for 3-4 minutes, stirring constantly.
   
   Add the curry paste, roasted red pepper, and coconut milk, reduce heat to low, and simmer for a few minutes, then add the green peas and heat through.
2. In a saucepan, bring the chicken broth, butter, and lime zest to a boil. Add the couscous and stir. Turn off the heat, cover the pan, and let it sit. Add the basil and lime juice, and fluff the couscous with a fork.
   
   Serve the couscous with a layer of chopped lettuce leaves and a few spoonfuls of the red shrimp curry. Sprinkle with chopped peanuts.