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 RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners

Chef Edward Lee
Edward Lee

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Credit: © Fredrika Stjärne

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
4
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Ingredients

CURRY SAUCE
SHRIMP

Directions

Make the curry sauce
  • In a blender, combine all of the ingredients and blend at high speed until smooth.

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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, untilthe 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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