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How exotic of an eater are you? Have you ever delve into the wonderful wonder of Thai? We have had it periodically in our marriage, but we are enjoying it even more these days. JSarr and I love eating at a local Thai place, Mai Phim. Every time we eat there, I get the exact same dish, Cashew Prawns, and he gets the yellow curry. My cousin, Josh, introduced JSarr to yellow curry, and he hasn’t turned back. I decided that I wanted to recreate my Cashew Prawns dish, since I love it so much, and I’d love to include it in our monthly rotation. It’s not the exact same, but it’s close.
My Abbie girl even helped me peel the carrots and use our wave maker (I don’t know what it’s called, do you know?) to give the carrots a little shape. She actually asked for a potato peeler for Christmas since she loves helping in the kitchen, and my peeler is lethal. So her grandma gave her a much safer peeler.
The Lethal Peeler (it has SHARP TEETH)
The Safer Peeler
The Lethal Peeler (it has SHARP TEETH)
The Safer Peeler
Ingredients
- 2 tablespoons grapeseed oil
- 1 lb. shrimp, cooked (can use chicken, or favorite meat)
- 1/2 cup soy sauce (we use the low sodium version from Trader Joe's, use gluten-free soy sauce if needed)
- 1/4 cup water
- 4 teaspoons cornstarch
- 2 T honey
- 1 T sesame seed oil
- 1 t salt
- ½ teaspoon ginger, ground
- dash of cayenne pepper to taste
- crushed red pepper to taste
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- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 green onions, diced
- 1-2 carrots, peeled and diced
- ¾ cup cashews
Instructions
- Mix soy sauce and cornstarch together.
- Heat soy sauce mixture in a skillet on medium.
- Stir in honey, sesame seed oil, salt, ginger, and cayenne pepper, and mix until smooth.
- Add shrimp, and vegetables.
- Saute for 3 minutes or until veggies are tender to your liking.
- Stir in the cashews.
- Serve with brown rice, your favorite whole grain or by itself.
Schema/Recipe SEO Data Markup by ZipList Recipe Pluginhttp://practical-stewardship.com/2012/08/01/thai-cashew-shrimp-recipe/
Ingredients
- 2 tablespoons grapeseed oil
- 1 lb. shrimp, cooked (can use chicken, or favorite meat)
- 1/2 cup soy sauce (we use the low sodium version from Trader Joe's, use gluten-free soy sauce if needed)
- 1/4 cup water
- 4 teaspoons cornstarch
- 2 T honey
- 1 T sesame seed oil
- 1 t salt
- ½ teaspoon ginger, ground
- dash of cayenne pepper to taste
- crushed red pepper to taste
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 green onions, diced
- 1-2 carrots, peeled and diced
- ¾ cup cashews
Instructions
- Mix soy sauce and cornstarch together.
- Heat soy sauce mixture in a skillet on medium.
- Stir in honey, sesame seed oil, salt, ginger, and cayenne pepper, and mix until smooth.
- Add shrimp, and vegetables.
- Saute for 3 minutes or until veggies are tender to your liking.
- Stir in the cashews.
- Serve with brown rice, your favorite whole grain or by itself.
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http://practical-stewardship.com/2012/08/01/thai-cashew-shrimp-recipe/
The family loved it along with me. I wanted to hide and finish the leftovers all by myself the next day! I will definitely be making this again!
Have you tried…?
Crock Pot Chicken
Go here for the complete list of recipes.
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Sonja Shared @ URS.
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