Shrimp and Cashew Curry | culture: the word on cheese

Name: Shrimp and Cashew Curry | culture: the word on cheese
Ingredients: ½ medium onion (chopped); 2 cloves garlic (roughly chopped); 2 inch piece ginger (peeled and roughly chopped); 1 chile pepper (try Fresnos or jalapeños, stemmed, seeded, and roughly chopped); 1 cup loosely packed cilantro stems and leaves (plus 2 tablespoons chopped leaves for garnish); 1 tablespoon lime juice (plus more to taste); 2 tablespoons coconut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1½ cups roasted cashews (divided); 1 cup tomato puree; 1½ cups chicken stock or water; 1 cup basmati rice; 1 pound shrimp (peeled and deveined); 1 cup frozen peas; ½ teaspoon kosher salt (plus more to taste)

culturecheesemag.com

This dish uses ground cashews as the base for a rich, spicy sauce. Lime juice squeezed in at the end makes flavors pop

View full recipe on culturecheesemag.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.

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Ingredients

½ medium onion (chopped)
2 cloves garlic (roughly chopped)
2 inch piece ginger (peeled and roughly chopped)
1 chile pepper (try Fresnos or jalapeños, stemmed, seeded, and roughly chopped)
1 cup loosely packed cilantro stems and leaves (plus 2 tablespoons chopped leaves for garnish)
1 tablespoon lime juice (plus more to taste)
2 tablespoons coconut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1½ cups roasted cashews (divided)
1 cup tomato puree
1½ cups chicken stock or water
1 cup basmati rice
1 pound shrimp (peeled and deveined)
1 cup frozen peas
½ teaspoon kosher salt (plus more to taste)