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Prawns in Cashew Coconut Curry Sauce

SUBMITTED BY: bagchibhai

"This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  25 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/4 pounds peeled and deveined medium shrimp
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon ground red pepper
  •  
  • 3 tablespoons cashews
  • 5 whole cardamom pods, broken
  • 2 (3 inch) cinnamon sticks
  • 1 teaspoon whole black peppercorns
  •  
  • 4 teaspoons sunflower oil
  • 1/2 red onion, diced
  • 1/2 teaspoon garlic paste
  • 3/4 teaspoon ginger paste
  • salt to taste
  • 1/2 teaspoon garam masala
  • 1 large bay leaf
  • 1/2 cup diced roma tomatoes
  • 2 green bell peppers, seeded and diced
  • 1 (14 ounce) can coconut milk

DIRECTIONS

  1. Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  2. Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  3. Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by kathleen
Try this again following the recipe exactly; it was good even with substitutions, but I think... MORE


 
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Nutritional Information
Prawns in Cashew Coconut Curry Sauce

Servings Per Recipe: 8

Amount Per Serving

Calories: 256

  • Total Fat: 15.6g
  • Cholesterol: 194mg
  • Sodium: 312mg
  • Total Carbs: 7.4g
  •     Dietary Fiber: 2.4g
  • Protein: 22.9g

VIEW DETAILED NUTRITION

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