In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced onion and sauté for about 3-4 minutes until it becomes soft and translucent.
Stir in the red curry paste, cooking for an additional 2 minutes. This allows the flavors to develop and infuse the oil.
Pour in the coconut milk, stirring well to combine with the curry paste and onions. Allow the mixture to simmer for about 5 minutes.
Add the halved cherry tomatoes and large shrimp to the skillet. Cook for another 5-7 minutes, or until the shrimp turn pink and opaque.
While the shrimp is cooking, prepare the couscous according to the package instructions. Usually, this involves boiling water, adding the couscous, and letting it sit covered until fluffy.
Once the shrimp is cooked, stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Fluff the couscous with a fork and serve it on plates. Spoon the coconut curry shrimp mixture over the couscous. Garnish with fresh herbs if desired, and enjoy your delicious meal!
