Creamy Spicy Cashew Shrimp and Vegetables with Rice
Nothing beats a delicious creamy and spicy dish that can be whipped up in no time. This Creamy Spicy Cashew Shrimp and Vegetables with Tilda Steamed Jasmine Rice combines veggies, succulent shrimp, velvety cashews, just the right amount of spice – all cooked in one pot and served over fragrant jasmine rice.
Courtesy of chefpaullillakas
- 0 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 Pouch Tilda Steamed Jasmine Rice
- 1 tbsp canola oil
- 1 sweet bell pepper, seeded and chopped
- 1 large carrot, peeled and thinly sliced
- 1/2 large red onion, peeled and diced
- 1 clove garlic, minced
- 1 tbsp red Thai curry paste
- 1 tbsp cashew butter
- 1/2 (200mL) can coconut milk
- 1 tsp fish sauce
- Freshly cracked black pepper(to taste)
- 1/2 cup sliced snap peas
- 170g peeled raw shrimp, thawed and drained
- Chopped Cashews (Optional)
- Chopped curly green onions (substitute – regular green onions) (Optional)
How to make Creamy Spicy Cashew Shrimp and Vegetables with Rice
-
Heat 1 tbsp canola oil in medium pot or deep non-stick skillet over medium heat. Add onion, pepper and carrot; cook, stirring, for 2-3 minutes.
-
Add garlic, curry paste, cashew butter, coconut milk, fish sauce, pepper and ¼ cup water. Bring to simmer, reduce to low, let cook, stirring occasionally until thickened, about 2 minutes.
-
Add shrimp and sugar snap peas. Cook, stirring, just until shrimp are cooked through, about 2-3 minutes. Remove from heat.
-
Meanwhile, microwave Tilda Steamed Jasmine Rice according to package directions. Serve shrimp, vegetables and sauce over rice and garnish with toppings.
