Shrimp with green curry sauce

Description

The recipe won't take much time. Season the shrimp with salt and ground pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the shrimp and cook for 2 to 3 minutes. Repeat with the remaining shrimp and oil. Prepare the sauce. In a food processor, pulse ginger until finely chopped. Add 3/4 cup cashews and blend until smooth, 2 to 3 minutes. Add yogurt, cilantro, sugar, curry powder, and salt. Blend for 1 to 2 minutes. Transfer to a bowl and top with the remaining cashews. Serve with the shrimp. The sauce can be stored in a covered container in the refrigerator for up to 3 days. Serve warm.

Instructions