Best 4 Pan Fried Shrimp With Green Curry Cashew Sauce Recipes
Indulge in a culinary adventure with this tantalizing Pan-Fried Shrimp with Green Curry Cashew Sauce. Originating from Thailand, this dish is an exquisite blend of flavors and textures that will delight your palate. Succulent shrimp are meticulously pan-fried to perfection, achieving a crispy exterior and tender interior. The highlight of this dish is the vibrant green curry cashew sauce, a harmonious fusion of aromatic green curry paste, coconut milk, and crunchy cashew nuts. This luscious sauce envelops the shrimp, infusing each bite with an explosion of sweet, savory, and slightly spicy flavors. Accompanying the main course are two equally enticing recipes: Steamed Jasmine Rice, a fluffy and fragrant base to complement the rich curry sauce, and a refreshing Cucumber Salad, offering a crisp and tangy contrast to the savory shrimp. Prepare to embark on a culinary journey that will leave you craving for more.
Let's cook with our recipes!
PAN-FRIED SHRIMP
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 3
Steps:
- Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
- Serve with Green Curry Cashew Sauce if desired.
GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
PAN-FRIED SHRIMP
Steps:
- Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g
PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
- 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.
- 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.
Tips:
- For the best results, use fresh shrimp that are peeled and deveined. If using frozen shrimp, thaw them thoroughly before cooking.
- Be sure to pat the shrimp dry before cooking to help them brown evenly.
- If you don't have green curry paste, you can substitute red curry paste or yellow curry paste.
- If you don't have fish sauce, you can substitute soy sauce or tamari.
- If you don't have kaffir lime leaves, you can substitute lemon leaves or lime zest.
- To make the sauce ahead of time, simply cook the shrimp according to the recipe and then transfer them to a bowl. Cover the bowl and refrigerate the shrimp for up to 2 days. When ready to serve, reheat the shrimp in the sauce over medium heat until warmed through.
Conclusion:
This pan-fried shrimp with green curry cashew sauce is a quick and easy weeknight meal that is sure to please everyone at the table. The shrimp are cooked to perfection and the sauce is flavorful and creamy. Serve this dish with rice or noodles and a side of vegetables for a complete meal.
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