No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Pan-Fried Shrimp with Green Curry Cashew Sauce

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

  • prep: 15 mins
    total time: 15 mins
  • servings: 4

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. Step 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. Step 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. Step 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.

Source
Everyday Food: Great Food Fast

Reviews (6)

  • 17 May, 2011

    Made this the other night, it was great! Could not be more simple and didn't heat up the kitchen at all. Served it with the suggested carrot slaw and that was delicious too. For two of us, I used one pound of medium shrimp, but the whole recipe of green curry sauce was more than twice what we could eat. Great flavor though. I confess I added a touch of green curry paste to mine... yum! Will make this again.

  • 21 Jan, 2011

    Why does Martha Stewart NOT include the nutritional value of her recipes? After all, in today's world, most are trying to consume healthier foods.

  • 3 May, 2009

    This sauce was yummy... I broiled my shrimp. This sauce would also go well with chicken or fish... I served this wish an Asian style cabbage slaw...

  • 1 May, 2009

    Rinse shrimp and pat dry. Place in a pan with melted butter or oil. Cook until reddish pink (they will no longer have blue/grey on them). If you overcook, they will start to shrimk and become tough and chewy. Cooking only takes a few minutes.

  • 1 May, 2009

    For those of us who are tyro cooks. How do you cook or warm up/or not the shrimp?

  • 24 Nov, 2007

    If you like Asian-inspired food this is a winner