This dish incorporates your typical Thai ingredients: ginger, fish sauce, lime juice, and chilies. Most Thai cooking centers around the balance of three flavors: salty, tangy, and sweet. Cashew Shrimp is a flavorful and healthy dish, intensified by red curry paste. Serve it with jasmine or fried rice.


About 25-28 colossal or large shrimp (tails removed)

1/4 cup raw cashews

2 dried red chilies

2 teaspoons red curry paste

3 cloves garlic (minced)

1 tablespoon grated fresh ginger

chopped cilantro for garnish

Ingredients for Sauce

1/4 cup soy sauce

1/8 cup lime juice

1/4 cup chicken stock

1 tablespoon brown sugar

1/2 tablespoon chili garlic sauce

2 teaspoons fish sauce


To prepare sauce, combine all ingredients and mix well. Set aside. Remove tails from shrimp, season with salt and pepper and set aside.

In a large wok, add 3-4 tablespoons of vegetable oil. Over medium-high heat, fry cashew nuts and dried chilies, as well as a dash of crushed red chili flakes. Once cashews have browned, add garlic, ginger, and red curry paste, and fry for thirty seconds. Then add shrimp and continuously toss to cook. After about 1-2 minutes, add prepared sauce and let simmer.  Once shrimp as cooked, garnish with a handful of chopped cilantro and serve.