Cashew Shrimp Curry

Rating: 
4
Average: 4 (2 votes)
Like it:

A light and spicy dish in minutes.

450
Calories
20g
Fat
32g
Protein
4
Servings

Ingredients

1 bn scallions (chopped)
1 pt shitake mushrooms
Fresh ground black pepper & sea salt to taste
1/2 t ground cinnamon
2 T curry powder
2 T olive oil (divided)
1/2 c fresh cilantro (coarsely chopped)
1 c chicken or vegetable broth
1 c Stonyfield Organic Whole Milk Plain Yogurt
1 c cooked rice
1/2 c cashew nuts (whole for garnish)
1 lb shrimp (large, raw and peeled)
1 cn water chestnuts (8oz can, sliced)
Nutrition Information: 
Calories: 
450
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
4.5g
Cholesterol: 
180mg
Sodium: 
350mg
Total Carbohydrate: 
38g
Dietary Fiber: 
6g
Sugars: 
5g
Protein: 
32g
Vitamin A: 
10%
Vitamin C: 
10%
Calcium: 
20%
Iron: 
30%

Preparation:

Step 1

In a bowl toss the shrimp with curry powder and cinnamon and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Add scallions and sauté for 1 minute.

Step 4

Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.

Step 5

Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.

Step 6

Add the chicken broth slowly and stirring constantly.

Step 7

Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.

Step 8

Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.

Step 9

Garnish with cashews and 1/4 cup of chopped cilantro.

Ingredients

1 bn scallions (chopped)
1 pt shitake mushrooms
Fresh ground black pepper & sea salt to taste
1/2 t ground cinnamon
2 T curry powder
2 T olive oil (divided)
1/2 c fresh cilantro (coarsely chopped)
1 c chicken or vegetable broth
1 c Stonyfield Organic Whole Milk Plain Yogurt
1 c cooked rice
1/2 c cashew nuts (whole for garnish)
1 lb shrimp (large, raw and peeled)
1 cn water chestnuts (8oz can, sliced)
Nutrition Information: 
Calories: 
450
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
4.5g
Cholesterol: 
180mg
Sodium: 
350mg
Total Carbohydrate: 
38g
Dietary Fiber: 
6g
Sugars: 
5g
Protein: 
32g
Vitamin A: 
10%
Vitamin C: 
10%
Calcium: 
20%
Iron: 
30%

Comments and Reviews

Comments

Recipe Review Rating: 
4
Average: 4 (1 vote)
This recipe was pretty good, and nothing about it was actually bad, but I felt it was lacking sweetness. I am used to thinking of curries as either spicy or sweet, and since this had neither, I cannot give it the full five stars. This is still a very good recipe, as the other members of my family who ate this greatly enjoyed it, and the spices were well-balanced, but as the cook (and amateur food critic) I can't quite elevate this to five stars. Perhaps if it incorporated coconut milk, or a small amount of maple syrup with the yogurt. I shall have to experiment!