|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
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.