Shrimp Curry with Pineapple and Cashews
- Vegetable recipes
- Lactose free
- Easy recipes
Use mild, medium or hot curry paste for this uncomplicated yet elegant Indian-style curry. Serve with basmati rice. For additional Indian flavour with no fuss, serve with bottled Indian chutney, lime or mango pickles, pappadams and sliced cucumber and red onion with lime wedges.
Ingredients
- 1 white onion, sliced
- 1 tbsp (15 mL) grated gingerroot
- 1/4 cup (60 mL) Indian curry paste
- 2 cups (500 mL) canned tomatoes with juice
- 2 cups (500 mL) cubed fresh pineapple
- 1 lb (500 g) peeled and deveined shrimp
- 1 cup (250 mL) unsalted roasted cashews
- coriander sprigs
- vegetable oil and salt
Preparation
In skillet, heat 2 tbsp (30 mL) oil over medium heat; fry onion until translucent, about 5 minutes. Add ginger, curry paste and ½ tsp (2 mL) salt; fry, stirring, until oil begins to separate, about 2 minutes. Stir in tomatoes and juice, breaking up with wooden spoon; add pineapple. Cook, stirring often, until slightly thickened, 4 to 5 minutes.
Increase heat to medium-high; add shrimp and cashews. Cook, stirring often, until shrimp are no longer translucent in centre, 4 to 6 minutes. Garnish with coriander.
Tip: If you like a spicier curry, add 1 to 3 sliced hot green peppers with the onion.
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