Green curry cashew sauce

[EllenL]

Thanks to Gertdog and Bobmark for talking about this last month. Very tasty and it helped us use some of the can of unsalted cashews we mistakenly bought (thinking it was the salted mixed nuts that we love so much from CVS). We served it over stir fried tempeh, red pepper, mushrooms, and onions. Easy to make---except that it uses brown sugar, which is always a problem for us---have a box in the fridge that is several months old and which is all clumped together. Finally hacked off a piece and then microwaved it to soften it. If only there was an easier way to deal with brown sugar (our local stores no longer sell the granulated brown sugar that doesn't get hard).

[bobmark226]

Here's a thread with several good suggestions for softening brown sugar:

Softening brown sugar (http://community.cookinglight.com/showthread.php?t=88089&highlight=Brown+sugar)

Bob

[Canice]

I'd missed the recipe before so tracked it down, as I love green curry - but what is green curry *powder*? I guess I automatically think Thai paste.
(If you don't want to keep brown sugar on hand at all, Ellen, what about buying it from the bulk bins as-needed?)


Green Cashew Curry Sauce
(EF 04/06)

Makes 3/4 cup
Prep Time: 15 mins.
Total Time: 15 mins

1 slice (1/4" thick) peeled fresh ginger
3/4 cup plus 2 Tbsps. roasted unsalted cashews
1/3 cup plain lowfat yogurt
1/4 cup packed cilantro leaves
1 Tbsp. brown sugar
1 tsp. curry powder
coarse salt

1. In a food processor, pulse ginger until finely chopped. Add 3/4 cup cashews; process until smooth, 2 - 3 minutes.

2. Add yogurt, cilantro, sugar and curry powder; season with salt. Process until incorporated, scraping down sides as needed. Transfer to serving bowl; sprinkle with remaining cashews. Serve with shrimp* or toss with steamed vegetables. Refrigerate, covered, up to 3 days.

*original recipe had a side bar with a simple pound and a half shrimp sauteed with olive oil, salt & pepper. There is no serving size with the sauce recipe, but there are 4 servings of shrimp, so.....!

per serving; 410 calories, 20.6 gr fat, 40.3 gr protein, 16.5 gr carbs, 1.1 gr. fiber

[EllenL]

We just interpreted the recipe as using regular generic curry powder, the mustard colored stuff, and relied on the cilantro to turn it green.
I know the Thai green curry paste you're talking about, Canice, but we didn't think this recipe called for it.

Buying a little of brown sugar as needed would be a great idea---just don't know that our Whole Foods sells it in bulk. Will check on Saturday....