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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.

Source: Everyday Food, April 2006
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • guitar4me86398
    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.
  • myan
    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.
  • mchema
    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...
  • fitzkissa
    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.
  • MS10136215
    1 MAY, 2009
    For those of us who are tyro cooks. How do you cook or warm up/or not the shrimp?
  • Cocinando_en_BCN
    24 NOV, 2007
    If you like Asian-inspired food this is a winner

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