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| Shrimp Curry With Pineapple And Cashews; Cheft3's recipe | |
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| Tweet Topic Started: Jan 25 2008, 02:46 PM (26 Views) | |
| michelle_lm | Jan 25 2008, 02:46 PM Post #1 |
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SHRIMP CURRY WITH PINEAPPLE AND CASHEWS Posted By: Cheft3 2 TBSP Olive Oil 1 White Onion (coarsely chopped) 1 tsp Ground Ginger ½ tsp Sea salt 4 tsp Patak’s Hot Curry Paste 1 TBSP Butter 1 Garlic Clove (pressed) 2 cups Canned Tomatoes (including juice, 798 ml can) 2 cups Cubed Pineapple (discard juice, 540 ml can) 1 lb. Shrimp (raw, peeled & de-veined) 1 tsp Ground Coriander 1 cup Cashews (unsalted, roasted) In a skillet, heat oil over medium heat; fry onion until translucent (about five minutes). Add ginger, curry paste, salt, butter and garlic; fry, stirring, until oil begins to separate (about two minutes). Stir in tomatoes and juice, breaking up with a wooden spoon; add pineapple. Cook, stirring often until slightly thickened (about five minutes). Increase heat to medium-high; add shrimp, cashews and coriander. Cook, stirring often until shrimp are no longer translucent in centre. Serve with Basmati rice. Edited by michelle_lm, Jan 25 2008, 05:06 PM.
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3:09 PM Jul 11