Best Pan Fried Shrimp With Green Curry Cashew Sauce Recipes

Cashew-Chicken Kebabs image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 10

1 1/2 cups unsalted roasted cashews, plus more, chopped, for serving
3 to 4 tablespoons red curry paste (depending on desired heat)
4 boneless, skinless chicken thighs (1 1/4 pounds total), cut into 1 1/2-inch pieces
Kosher salt
8 ounces vermicelli rice noodles, broken in half
1 English cucumber
2 large carrots, peeled
Safflower oil, for brushing
1 cup shredded iceberg lettuce
Lime wedges, for serving

Steps:

Soak eight 8-inch wooden skewers in water 15 minutes. In a food processor, pulse cashews with curry paste and 3/4 cup water until smooth. Combine 1 cup of cashew mixture with 1/3 cup water. Toss chicken with remaining mixture; lightly season with salt. Meanwhile, bring a large pot of water to a boil. Cook noodles until just tender, about 2 minutes; drain. Rinse with cold water; drain well.
With a vegetable peeler or mandoline, shave cucumber and carrots into wide, paper-thin ribbons. Heat a grill or grill pan to medium-high; lightly brush with oil. Thread chicken onto skewers; grill, in batches if needed, 6 to 8 minutes per side, transferring to a plate as done. Serve, with noodles, lettuce, cucumber, carrots, cashew sauce, chopped cashews, and lime wedges.

Pan-fried Shrimp with Green Curry Cashew Sauce image

Yield Serves 5

Number Of Ingredients 15

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper
(serves 4)

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.
In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.