Shrimp Curry with Broccoli and Cashew Nuts

Ingredients

• 300 g shrimp (pre‑cooked)
• 2 tbsp lemon juice
• 2 tbsp Soy sauce
• 3 lime leaves
• 3 spring onions
• 500 g broccoli florets
• 2 tbsp sesame oil
• 150 g pineapple chunks (canned; drained weight)
• 600 ml fish stock
• 250 ml coconut milk
• 1 red chili pepper
• 100 g cashew nuts
• 3 tbsp yellow curry paste
• 1 tbsp fish sauce
• Salt
• Pepper

Instructions

1. 1.

   Rinse shrimp under cold water and pat dry. Drizzle with lemon juice and soy sauce.

2. 2.

   Wash lime leaves and cut into strips. Wash, trim and slice spring onions into rings. Wash broccoli and blanch in boiling water for 2–3 minutes.

3. 3.

   Heat oil in a wok. Add vegetables, pineapple, and lime leaves. Stir‑fry for 1–2 minutes.

4. 4.

   Pour in fish stock and coconut milk. Simmer for 5–10 minutes.

5. 5.

   Meanwhile wash, trim and finely chop the chili pepper. Toast cashew nuts in a dry pan until fragrant.

6. 6.

   Season curry with chili, curry paste, fish sauce, salt, and pepper. Add shrimp and cook for 2–3 minutes until done.

7. 7.

   Serve curry in four bowls and sprinkle with cashew nuts.