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Remove from the heat and add in the green onions, cashews, and shrimp. Follow the directions on the packages – most instruct to boil them in water for 2-3 minutes. This cashew chicken, or stir-fried chicken with roasted cashews in garlic sauce, tastes just like take-out from your favorite Chinese restaurant. Quinoa Stir-Fry with Shrimp and Vegetables with Oyster Sauce. In the meantime, prepare the rice noodles. Baked Five Spice Chicken, Coconut Waffles with Sweet Soy Maple Syrup by Ching He Huang. Add the marinate to the pan, cooking on medium-high until it reduces into a thick sauce. 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 water a little at a time if you want to thin it out. Add all the ingredients for the sauce together.

Remove from heat and place the shrimps on a plate. Add the shrimps to the pan and saute for 2 minutes per side. If you like spicy dishes, you can include red pepper flakes, chili. Toss the shrimps with salt, pepper, sriracha, and coconut aminos. In a saute pan, heat the remaining 2 tablespoons of oil. The curried shrimp is made with a lot of curry powder and turmeric but no spicy seasonings. Add the shrimp and let it marinade for 30 minutes (if you have time). 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. Cover and place in the fridge for at least 4 hours, or overnight. Rinse your shrimp and add it to the marinade. Once heated, add diced onion and cook for a few minutes, until translucent. Slice the ginger thinly and add it to your sauce mixture.

Whisk together, or add lid to the jar and shake vigorously. 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. Prepare JOI cashew milk by combining ¼ cup JOI Organic Cashew Nutbase with 1½ cups water in a larger jar. Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Typically, I haven’t been a huge fan of curry. Place a large non-stick pan over medium-high heat and add 1 tsp. 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. Shrimp Cashew Curry As I’ve mentioned before, I’m no expert on Thai food.