Green Curry Shrimp Lettuce Bowl

• 1 small bunch of cilantro (3 ounces), leaves and stems, chopped (1 1/2 cups)
• 1 cup unsweetened coconut milk
• 3 tablespoons fresh lime juice
• 1/2 small onion, chopped
• 2 serrano chiles, chopped
• 2 garlic cloves, chopped
• 1 1/2 tablespoons minced fresh lemongrass, tender inner bulb only
• 1 1/2 tablespoons Asian fish sauce
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon white peppercorns, coarsely crushed
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2/3 cup unsalted roasted cashews (3 ounces)
• 1 pound shelled and deveined large shrimp
• 1 small yellow bell pepper, chopped
• 1 small head of iceberg lettuce, cored and thinly sliced
• 1 1/2 cups finely shredded green cabbage
• Cilantro sprigs, for garnish

1. Make the curry sauce In a blender, combine all of the ingredients and blend at high speed until smooth.
2. Cook the shrimp In a large skillet, melt the butter.
3. Add the cashews and toast over moderately high heat, stirring, until lightly browned, about 2 minutes.
4. Add the shrimp and yellow pepper and cook, stirring, untilthe shrimp are turning pink, about 3 minutes.
5. Add the curry sauce and simmer, stirring constantly, until the sauce is hot, 2 to 3 minutes.
6. In a large bowl, toss the lettuce with the cabbage, then divide among 4 wide, shallow bowls.
7. Top with the shrimp and curry sauce, garnish with cilantro sprigs and serve right away.

cilantro, unsweetened coconut milk, lime juice, onion, serrano chiles, garlic, fresh lemongrass, fish sauce, fresh ginger, ground coriander, ground cumin, white peppercorns, salt, unsalted butter, cashews, shrimp, yellow bell pepper, green cabbage, cilantro

Taken from www.foodandwine.com/recipes/green-curry-shrimp-lettuce-bowl (may not work)