Nuts and spices elevate this curry dish. The cashew lends a nice nutty flavor and helps thicken the sauce while the cumin and turmeric give it a distinct taste and a rich, golden hue.
Related recipes: Shrimp Mango Curry,
Yellow Shrimp Curry,
Cashew Curry Shrimps,
10 Ideas: Curry Powder, all curry recipes
Serves 4 to 5 Prep Time 20 minutes Cooking Time 20 minutes
1 1/2 tablespoons vegetable oil
4 dried red chilies,
cut into 1-inch pieces
1/2 teaspoon whole cumin seeds
1 onion, chopped
1 tablespoon garlic paste (Where to buy? See tip below)
1 tablespoon ginger paste
1/4 cup cashew nuts, blended with 1/4 cup water
1/2 teaspoon ground turmeric
1 cup coconut cream
2 tablespoons fish sauce (patis)
1 teaspoon sugar
20 medium prawns,
peeled and deveined with tails left on
cilantro leaves for garnish (optional)
1 Heat oil in a saucepot. Fry dried chilies and cumin until fragrant. Add onions and saute until translucent. Add garlic and ginger pastes and cook until fragrant.
2 Add cashew mixture and turmeric; cook for a few seconds. Add coconut cream and season with fish sauce and sugar. Simmer until sauce thickens slightly and flavors start to meld.
3 Add prawns and cook for about 2 minutes or just until they turn pink. Transfer to a serving platter and garnish with cilantro leaves, if desired.
Shopping tip: Bottled garlic and ginger pastes are available at Assad Mini Mart at1268 - IJK Midtown Executive Homes, U.N. Avenue, Paco, Metro Manila; or on Jupiter Streer, Makati City. To make your own, blend equal amounts of chopped garlic and water for garlic paste and equal amounts of grated ginger and water for ginger paste.
Photography by Miguel Nacianceno | Food Preparation by Myke "Tatung" Sarthou | Styling by Rachelle Santos
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