I made this tasty curry last Friday, courtesy of the Stonyfield Farms website. I did make a few changes, like adding some bright orange bell peppers and using some fresh chopped basil since I forgot to get cilantro. I know that really isn't a swap, but I thought it worked fine! I also used plain nonfat yogurt instead of whole milk yogurt since it is healthier and I always have this on hand. Again, I thought it tasted great - Stonyfield Nonfat Plain is so rich already. I really liked the shittake mushrooms - don't usually think of them in a curry ... And the cashews added a delicious crunch - yum!



Cashew Shrimp Curry

1 bunch scallions (chopped)
1pt shitake mushrooms  
Fresh ground black pepper & sea salt to taste
1⁄2 tsp ground cinnamon
2 tbsp curry powder
2 tbsp olive oil (divided)
1⁄2 c fresh cilantro (coarsely chopped)
1 c chicken or vegetable broth
1 c Stonyfield Organic Whole Milk Plain Yogurt 
1 c cooked rice
1⁄2 c cashew nuts (whole for garnish)
1 lb shrimp (large, raw and peeled)
1 8oz. can of water chestnuts (sliced)

Directions

1. In a bowl toss the shrimp with curry powder and cinnamon and set aside
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add scallions and sauté for 1 minute.
4. Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
5. Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
6. Add the chicken broth slowly and stirring constantly.
7. Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste.
8. Let cook for about 3 to 5 minutes.
9. Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
10. Garnish with cashews and 1/4 cup of chopped cilantro.