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Pan-fried Shrimp with Green Curry Cashew Sauce

Serves 4
Prep Time: 15 minutes
Total time: 15 minutes

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.

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 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
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 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.

Customer Reviews Average rating - 4.5

Rating - 5 Date: 2009-01-05
Content: This is the best cookbook that I own. It was given to me as a birthday gift and I have cooked many of the recipes. I love that the ingredient list isn't ridiculously long, but that it does include some ingredients that I didn't previously know how to use. I also love that each recipe includes a picture and my finished product always looks like the picture! Most recipes include the main dish and a simple side. There are recipes that vary from healthy (Indian Burgers) to indulgent (Grilled Chocolate Sandwiches), depending on your mood. I've given this book to several of my friends and they all love it too! One said it even inspired her non-cooking husband to get in the kitchen.
Summary: Best Cookbook I Own!

Rating - 3 Date: 2008-12-30
Content: I don't cook at all so when I saw this cookbook I picked it up. I looked at the "pretty" pictures and landed on the chicken enchilada recipe with pumpkin sauce. For some reason this sounded fabulous to me and I bought the cookbook on the spot. I tried the recipe and it was ABSOLUTELY AWFUL! I followed the recipe like a religious zealot and couldn't figure out why this dish was so awful. It was bland, watery, tasteless and I threw it out entirely. I did try the spinach and orzo recipe and was delighted as were my friends when I brought the dish to an event. Everyone raved. I was going to return the book if this dish failed but I still have it on my shelf.
Summary: Newbie cook

Rating - 5 Date: 2008-12-17
Content: This is a practical and well-illustrated cookbook for both the novice and seasoned chef. Makes meal planning very easy with great takes on beef and poultry and innovative vegetable selections that are sure to impress every guest or family member. A MUST BUY!
Summary: Best in Food!

Rating - 5 Date: 2008-12-16
Content: I was drooling over the photos in my cousin's copy, so I knew I needed a copy of my own. Dishes are very tasty, and fast and simple to prepare.
Summary: Lives up to its name

Rating - 5 Date: 2008-12-04
Content: I've had this book for about a year maybe more and have made most of the recipes and love them. They are simple but not boring and the portions are correct. I have let coworkers borrow it and they ended up buying it because they loved it.
Great recipes!
Summary: One of my favorite cook books.