Edward Lee, chef at 610 Magnolia in Louisville, Kentucky, is an Asian-flavor investigator: He seeks out different Asian cuisines to inspire his own recipes, like this quick and fiery Thai-inspired curry served over a bowl of shredded greens. “The crisp freshness is delicious with the richness of the curry,” he says. For even more crunch, Lee adds roasted cashews.
Slideshow: Quick Fish Recipes
Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
1 small bunch of cilantro (3 ounces), leaves and stems, chopped (1 1/2 cups)
1 cup unsweetened coconut milk
3 tablespoons fresh lime juice
1/2 small onion, chopped
2 serrano chiles, chopped
2 garlic cloves, chopped
1 1/2 tablespoons minced fresh lemongrass, tender inner bulb only
1 1/2 tablespoons Asian fish sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon white peppercorns, coarsely crushed
1/2 teaspoon salt
2 tablespoons unsalted butter
2/3 cup unsalted roasted cashews (3 ounces)
1 pound shelled and deveined large shrimp
1 small yellow bell pepper, chopped
1 small head of iceberg lettuce, cored and thinly sliced
1 1/2 cups finely shredded green cabbage
Cilantro sprigs, for garnish
How to Make It
Step 1 Make the curry sauce
In a blender, combine all of the ingredients and blend at high speed until smooth.
Step 2 Cook the shrimp
In a large skillet, melt the butter. Add the cashews and toast over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the shrimp and yellow pepper and cook, stirring, until the shrimp are turning pink, about 3 minutes. Add the curry sauce and simmer, stirring constantly, until the sauce is hot, 2 to 3 minutes. In a large bowl, toss the lettuce with the cabbage, then divide among 4 wide, shallow bowls. Top with the shrimp and curry sauce, garnish with cilantro sprigs and serve right away.
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