Curry is one of my favorite spices. You can add them to a lot of different dishes and it can transform your meal. Using curry powder, I made this amazing sauce that pairs well with the noodles and shrimps. If you want a vegan option, you can opt for tofu and chickpeas.

To make these Curried Cashew Shrimps and Vermicelli Noodles, you will need:
-coconut aminos
-full fat coconut milk
-tomato paste
-sesame oil
-curry powder
-vermicelli noodles
-Fresh or frozen shrimps
-raw, unsalted cashews

How do you make these Curried Cashew Shrimps and Vermicelli Noodles?
First, start with the sauce. To make the sauce, add the coconut aminos, water, coconut milk, tomato paste, sesame oil, and curry powder together until smooth.

Then, move to making the shrimps. Season the shrimps with some salt and pepper. Heat a skillet with some oil over medium high heat and saute the shrimps.

Meanwhile, heat another skillet on medium high and add the cashews. Cook them until they are slightly brown. Remove from the heat and toss the cashews with some sauce. Toss the cooked noodles and shrimps with the sauce as well.
Finally, serve the noodles and shrimps with some sauteed asparagus, red peppers, and greens if desired or any other veggies you want.