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Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long: A Cookbook Kindle Edition
Pan-fried Shrimp with Green Curry Cashew Sauce
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.
--This text refers to the paperback edition.
About the Author
- ASIN : B005LF0I92
- Publisher : Clarkson Potter (31 August 2011)
- Language : English
- File size : 89694 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 384 pages
- Customer Reviews:
Top reviews from other countries
The recipes are organized well, by season or type, which makes it easy to browse or find what you are looking for.
My favourite recipe is probably the Chicken Chilaquiles, which is a Mexican dish with chicken, chilies in adobo, cilantro, queso cheese (I usually substitute feta cheese), and taco chips. It's super easy to make and tastes great.
My only reservation about recommending this book is that most of the recipes, like others that have appeared in the Everyday Food magazine, are available for free on the Martha Stewart website.