Yield: 4 Servings

Jean Pierre

This Shrimp curry is so versatile, make it with shrimp or chicken and serve with a beautiful serving of Jasmine Rice alongside to make an amazing Appetizer or Main Dish. Only takes minutes to prepare!

You might consider not adding the chili sauce to the wok, but to individual taste.

• 1lb broccoli cut into small florets
• 20-30medium size shrimp (peeled, deveined and cut in half lengthwise)
• 2TBS coconut oil
• 1cup onion, small dice
• ½cup raw or blanched cashews
• 1TBS curry powder
• 1½cup chicken stock
• 1cup coconut milk
• 1tsp chili sauce (can be added to individual portions)
• spicy curry salt (optional)
• 2TBS of corn starch, diluted in 2 TBS water for slurry
  

Blanch broccoli:

If using raw cashews, poach them in boiling water for 1 minute. Remove from water and set aside to dry.

In 6 cups of boiling water poach the broccoli for 3 minutes and then shock them in ice water.

In a Wok or a deep Sauté Pan heat the oil and when hot add the onion and sauté until light golden-brown, 4 to 6 minutes.

Add the shrimp, broccoli, cashews, curry powder, chicken stock, and coconut milk. Stir to mix and bring to a boil.

If the consistency is too liquid, be sure to add a touch of cornstarch slurry.

Adjust seasoning with salt. Optional – Sprinkle with spicy curry salt.

Pass the chili sauce so each can set their own heat level.

Serve with Jasmine Rice and egg rolls (if you have them).