Thai Cashew Shrimp Recipe

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 helps me peel the carrots and use our vegetable crinkle cutter 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 family loved it along with me.  I wanted to hide and finish the leftovers all by myself the next day!  I make this for flavorful variety and throw it into our meal rotation.

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Thai Cashew Shrimp Recipe

Author Sonja

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

1. Mix soy sauce and cornstarch together.
2. Heat soy sauce mixture in a skillet on medium.
3. Stir in honey, sesame seed oil, salt, ginger, and cayenne pepper, and mix until smooth.
4. Add shrimp, and vegetables.
5. Saute for 3 minutes or until veggies are tender to your liking.
6. Stir in the cashews.
7. Serve with brown rice, your favorite whole grain or by itself.

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