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March 10, 2011

Shrimp Cashew Curry with Rice Noodles | Simple Thai Recipes | Recipes

Shrimp Cashew Curry with Rice Noodles

Shrimp Cashew Curry

As I've mentioned before, I'm no expert on Thai food.  I have figured out a couple of recipes that seem to fit my takeout cravings... spring rolls with peanut sauce, thai steak noodle salad, and now orange shrimp cashew curry.   

Typically, I haven't been a huge fan of curry.  I warmed up to it this Fall with The Barefoot's Butternut Squash & Apple Soup - I loved the extra complexity that the touch of curry spice added.

1 pound of shrimp, peeled
1/4 cup of orange marmalade
1 lime, juiced
2 cloves of garlic
4 tablespoons of oil (peanut, olive, veg, etc.)
1/2 tablespoon of curry powder
5 green onions, sliced
1/3 cup of cashews
1 package of rice noodles
fresh basil

In a medium bowl, mix together orange marmalade, lime juice, garlic, 2 tablespoons of oil, and curry powder.  Add the shrimp and let it marinade for 30 minutes (if you have time).

In a saute pan, heat the remaining 2 tablespoons of oil.  Cook the shrimp in batches by individually removing the shrimp from the marinate (I use tongs) and place them in the pan - cooking them for about 1 minute on each side, then removing them from the pan and placing them in a bowl.

Add the marinate to the pan, cooking on medium-high until it reduces into a thick sauce.

In the meantime, prepare the rice noodles.  Follow the directions on the packages - most instruct to boil them in water for 2-3 minutes.

Remove from the heat and add in the green onions, cashews, and shrimp.  Serve over the rice noodles and garnish with some chopped basil.

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