Cashew Shrimp Curry


  • 1 lb shrimp, large, raw and peeled
  • 2 Tbs. curry powder
  • 1/2 tsp. ground cinnamon
  • 2 Tbs. olive oil, divided use
  • 1 bunch scallions, chopped
  • 1 pint shitake mushrooms
  • 1 8oz can water chestnuts, sliced
  • 1/2 cup fresh cilantro, coarsely chopped (or parsley)
  • 1 cup chicken or vegetable broth
  • 1 cup Brown Cow Cream Top plain yogurt
  • 1/4 tsp. sea salt, or more to taste
  • Fresh ground black pepper to taste
  • 1 cup cooked rice
  • 1/2 cup cashew nuts, whole


In a bowl, toss shrimp with curry powder and cinnamon. Set aside.

Heat 1 Tbs. olive oil in large skillet over medium-high heat. Add scallions and sauté for 1 minute. Add mushrooms, water chestnuts and 1/4 cup cilantro. Sauté until mushrooms are tender, then transfer to a plate.

Using the same skillet, add the remaining 1 Tbs. olive oil and sauté the shrimp for 1 to 2 minutes. Add the chicken broth slowly, stirring constantly. Return the sautéed mushrooms and water chestnuts to the skillet, then season with salt and pepper to taste. Cook for 3 to 5 minutes. Turn off the heat and add the yogurt slowly, stirring constantly. Serve immediately over rice. Garnish with cashews and 1/4 cup chopped cilantro.

4 servings

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