Pan-fried Shrimp with Green Curry Cashew Sauce

Name: Pan-fried Shrimp with Green Curry Cashew Sauce
Yield: Serves 5
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; 1 pound (5 to 6 medium) carrots, peeled and coarsely grated; 2 tablespoons sesame seeds; 1 to 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper; (serves 4)

December 14, 2011

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.

Recipe information

Yield
Serves 5

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

Sesame carrot salad

1 pound (5 to 6 medium) carrots, peeled and coarsely grated

2 tablespoons sesame seeds

1 to 2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper

(serves 4)

Preparation

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.
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.
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.
Sesame carrot salad
Step 4
In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsCurry Cashew Nut Shrimp Shellfish Seafood Main Dinner Gluten Free Easy Food Processor Cookbooks

Recipe information

Ingredients

Sesame carrot salad

Preparation

Step 1

Step 2

Step 3

Sesame carrot salad

Step 4

Recipe notes