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Shrimp Curry With Pineapple And Cashews; Cheft3's recipe
Topic Started: Jan 25 2008, 02:46 PM (26 Views)
michelle_lm
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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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