Prawns in Cashew Coconut Curry Sauce Recipe - Allrecipes.com
  • READY IN 55 mins

Prawns in Cashew Coconut Curry Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

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 More Reviews

Most Helpful Positive Review
Oct 07, 2008

I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out great, and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom, peppercorns etc before serving - biting into them is NOT pleasant. Thanks!

 
Most Helpful Critical Review
Jan 13, 2010

Might have been better to sprinkle the cashews on top right before serving, since they got mushy.

 

10 Ratings

Sep 08, 2009

This was a delightful curry - with just the right mix of complementary flavours. I would like the coconut milk to thicken slightly more, however. A gorgeous, simple and quick recipe; this is a keeper!

 
Oct 14, 2009

This is a tasty meal, but I wanted a little more from this dish. Maybe some ingredients miss in this dish for my taste, I don`t know. I follow the recipe exactly, but I didn`t use ginger (I don`t like it). This is a great idea to add cashews to the shrimp.

 
May 22, 2008

Try this again following the recipe exactly; it was good even with substitutions, but I think the actual ingr will be better.

 
Dec 14, 2009

Awesome

 
Feb 13, 2014

Too time consuming and this recipe isn't clear-- what is done with the cinnamon sticks? Crush? Discard? Leave in?

 

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Nutrition

  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 6.8 g
  • 2%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

bagchibhai
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