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Pan-Fried Shrimp with Green Curry Cashew Sauce

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You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2006

Ingredients

  • 1 slice (1/4 inch thick) peeled fresh ginger
  • 3/4 cup plus 2 tablespoons roasted unsalted cashews
  • 1/3 cup plain low-fat yogurt
  • 1/4 cup packed cilantro leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • Coarse salt and fresh ground pepper
  • 1 1/2 pounds peeled and deveined large shrimp
  • 2 tablespoons olive oil

Directions

  1. In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.

  2. Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.

  3. Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.

Cook's Notes

Refrigerate any leftover sauce, covered, for up to 3 days.

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