Recipe: Shrimp Curry with Coconut Cashew Gravy


Curry Shrimp with Cashew Coconut Gravy

Shrimp Curry with snap peas

This dish is so unctuous and irresistible, hard to believe it’s also good for you. Adapted from a similar recipe in Dr. David Ludwig’s Always Hungry? book. Serves four as a stew with or without rice.

For the gravy:
3/4 c raw cashews, coarsely chopped
1 1/4 c canned coconut milk (shake the can to mix before pouring)
Ginger, 1-inch piece (about 2 T), peeled and coarsely chopped
1 clove garlic, coarsely chopped
1 t salt
Water as needed

For the stir fry:
1 T peanut or soy or vegetable oil
1/2 can Musaman curry, canned red or green Thai curry or 3 T curry powder
1 lb raw shrimp, peeled (or more if you like)
1/2 t salt
1 c carrots (about 2 medium) or more, peeled and cut julienne
1 red bell pepper, seeded and cut julienne (or a mixture of red pepper and hot pepper such as jalapeño)
2 c or more Napa or green cabbage (about 1/2 small cabbage), shredded
1/2 lb pound or more snap peas, snow peas or Chinese long beans
cilantro and lime, for garnish

Masaman Curry

This is the brand of Masaman Curry I use. Their red and green curry sauces are also good. Available in Asian markets.

Method: make the gravy. Combine all ingredients in a mini-food processor and purée. If sauce is too thick to pour, add a little water. Heat the oil in a wok or large skillet to the smoking point. Add curry and fry quickly, then add strimp and toss till they turn pink, 3 or 4 minutes. Add all vegetables except peas/long beans and cook, tossing, another 3-4 minutes. Add gravy and mix thoroughly. Heat until gravy is bubbling. Add peas/beans, cover and turn off the heat. Serve within a few minutes, while very hot. Garnish with cilantro, or Thai crack sauce if you have some on hand.

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