Ingredients or the Coconut Curry Sauce:
- 150 gram (1.5 cup) raw cashews
- 180 ml (1.5 cup) hot water
- 6 tablespoons coconut oil
- 1 TSF fresh crushed ginger
- 5 small clove crushed garlic
- 2 tablespoons curry powder, or more, to taste
- Red pepper flakes (optional)
- 1 teaspoon salt
For the Coconut Curry Shrimp:
- 1 teaspoon avocado oil
- 1 pounds medium shrimp, peeled and deveined
- 1⁄4 teaspoon salt
- 2 medium carrots (shredded) (about 1 cup)
- 1⁄2 red bell pepper, cored, seeded and diced
- 2 cups shredded cabbage
- 2 cups prepared Coconut Curry Sauce
- Curry powder, to taste
Step 1
Make the coconut curry sauce. Place all the ingredients in a high-speed blender and blend until smooth and blend into the thicker pieces of vegetables and nuts until they are smooth and creamy.
Step 2
Make the coconut curry shrimp. Stir in the carrots, bell pepper, cabbage and Coconut Curry Sauce. Bring to a boil, and then reduce the heat to medium-low, cover, and simmer, stirring frequently, until the vegetables are tender but still bright, and the sauce is thickened, 5 to 7 minutes. Adjust the seasoning with more curry powder or salt, as needed.
Step 3
Heat the oil in a large skillet or pot over medium heat. Add the shrimp and sprinkle with the salt. Sauté until the shrimp are pink on all sides, 3 to 5 minutes.
Step 4
Mix the pink shrimps with coconut curry shrimp and cook on low heat for 5 minutes. Serve immediately, while the vegetables are still bright.
Substitute: Feel free to substitute organic (desi) chicken boneless pieces and fish.