Tonight for dinner we had some shrimp with this delicious green curry cashew dipping sauce, some rice and an Asian carrot salad that was just delicious. This dipping sauce was really yum, and the good news is you can prepare it a day in advance if you are pressed for time. This would also be lovely for an appetiser platter with shrimp. The recipe is from the Everyday Food book.
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt
In a food processor, pulse ginger until finely chopped. Add 3/4 cup cashews; process until smooth, 2 to 3 minutes.
Add yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with remaining cashews. Serve with shrimp, or toss with steamed vegetables. Refrigerate, covered, up to 3 days.
For the Asian Carrot salad I grated 4 carrots an then made a dressing of:
2 tablespoons sesame seeds
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 piece of fresh ginger, peeled and finely choppe.
Salt and pepper
Mix it all together and toss with the carrot.
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