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Shrimp and Cashew Curry

shrimp and cashew curry

Shrimp and Cashew Curry

Leigh Belanger and Rebecca Haley-Park
Savory shrimp harmonize especially well with zingy ginger, buttery cashews, and bright tomato in this dish, but tofu or chicken is tasty, too.
Servings 4


  • ½ medium onion chopped
  • 2 cloves garlic roughly chopped
  • 2- inch piece ginger peeled and roughly chopped
  • 1 chile pepper try Fresnos or jalapeños, stemmed, seeded, and roughly chopped
  • 1 cup loosely packed cilantro stems and leaves plus 2 tablespoons chopped leaves for garnish
  • 1 tablespoon lime juice plus more to taste
  • 2 tablespoons coconut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • cups roasted cashews divided
  • 1 cup tomato puree
  • cups chicken stock or water
  • 1 cup basmati rice
  • 1 pound shrimp peeled and deveined
  • 1 cup frozen peas
  • ½ teaspoon kosher salt plus more to taste


  • Pulse onion, garlic, ginger, chile, 1 cup cilantro stems and leaves, and lime juice to a coarse paste in a food processor.
  • Heat coconut oil in a heavy-bottomed pot over medium heat. Add onion mixture and cook, stirring, 3 to 5 minutes. Add cumin, coriander, and turmeric and cook, stirring, another 1 to 2 minutes. Keep mixture warm over low heat.
  • Wipe out food processor bowl. Add ½ the cashews and grind to a fine paste. Add cashew paste, tomato puree, and stock to the pot with onion and spices and stir to combine. Bring mixture to a simmer over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until liquid has thickened, 15 to 20 minutes.
  • Meanwhile, cook rice according to package directions.
  • Increase heat to medium and add shrimp to curry. Cover pot and simmer 3 to 4 minutes or until shrimp turn pink. Uncover, stir in peas, and simmer 2 to 3 minutes more. Taste and add salt and additional lime juice if desired.
  • Roughly chop remaining cashews. Portion basmati rice into 4 bowls and top each with equal amounts of curry. Garnish with chopped cashews and chopped cilantro.


Thick Greek yogurt, dolloped on right before serving, brings the zing.
Adapted from BBC Good Food

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.