curried cashew shrimp with garlic cilantro rice

I’m in the mood for curries this week! From coconut curried chicken to curried cashew shrimp with garlic cilantro rice, these two recipes demonstrate that curries are savory and versatile accompaniments to just about any meat and vegetable.

INGREDIENTS

For rice
4 teaspoons canola oil,
3 cloves garlic, finely chopped
1 1/2 cups uncooked long-grain rice
1 1/4 cups chicken broth or water or enough water to come up to your first knuckle
1/2 teaspoon salt (omit if using chicken broth)
1/4 cup packed fresh cilantro leaves, chopped

For shrimp
1/4 cup cashew nuts, whole or in pieces
Vegetable oil cooking spray
2 teaspoons canola oil
1 pound medium shrimp, shelled
4 teaspoons mild curry powder, such as Madras
1 tablespoon chopped fresh ginger
1/2 teaspoon salt
1 large red or orange sweet pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
3/4 cup unsweetened coconut milk (e.g. Aroy-D, Chaokoh)
1 cup plain nonfat Greek yogurt
1 teaspoon brown sugar
2 teaspoons fish sauce

PREPARATION

For rice

Heat 2 teaspoons canola oil in a 10-inch skillet and add the garlic. Cook 30 seconds until garlic becomes fragrant and golden brown. Add uncooked rice and cook an additional 2 to 3 minutes. Transfer to a rice cooker. Add salt, if using, and 1 1/2 cups water. Press the button and cook. When the rice is cooked, stir in cilantro just before serving. Set aside on the keep warm feature of the rice cooker.

For shrimp

In a medium bowl, toss shrimp with curry powder, ginger and salt. If cashews are raw, toast nuts in a large skillet over high heat, stirring occasionally, 2 to 3 minutes. Spray a light layer of cooking spray over the cashews. Raise heat to high; add 2 teaspoons canola oil. When the oil is hot, add shrimp, peppers and zucchini. Cook 2 to 3 minutes until shrimp begins to turn pink. Reduce heat to medium; add coconut milk and bring to a slow boil. Cover and simmer until vegetables are soft and shrimp is cooked through, 5 to 6 minutes; remove from heat. Slowly incorporate yogurt until a smooth creamy sauce forms. Stir in sugar, and season to taste with fish sauce. Serve with garlic cilantro rice.

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5 thoughts on “curried cashew shrimp with garlic cilantro rice

      1. Hi Joanie. Thank you so much … I’m still learning and trying to improve my indoor shots. I’m used to shooting nature photography and food photography is new to me! I use a Canon Rebel DSL. I’ve always loved Canon!

      2. I was drooling over the Nikon 1J myself. I told myself I’d get a really good DSLR when I finished the doctoral degree! What kind of lighting do you use?

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