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.
Ingredients:
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
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.
