Japanese Golden Curry Shrimp & Rice

🥘 Ingredients

• Japanese-style golden curry paste
  6 oz
• black pepper
  1 tsp
• carrot
  18 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• garlic-ginger scallion paste
  4 oz
• mini cucumber
  8 unit
• miso ginger dressing
  4 oz
• onion
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shrimp
  20 oz
• soy sauce
  2 tbsp
• sugar
  1 tsp
• sushi rice
  1.5 c
• water
  1¼ cup

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   In a small pot , combine sushi rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   sushi rice: 1.5 c, water: 1¼ cup, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Halve mini cucumber lengthwise. Place under a plate; press down until cucumbers break open. Chop into 1-inch pieces. Trim and thinly slice scallions , separating whites from greens. Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Halve, peel, and thinly slice onion .

   mini cucumber: 8 unit, scallions: 4 unit, carrot: 18 oz, onion: 2 unit
3. 

   3

   In a medium bowl , combine smashed cucumbers, scallion whites, miso ginger dressing , and sugar (use ½ tsp, or 1 tsp for 4 servings). Season with salt and black pepper . Set aside to marinate, stirring occasionally, until ready to serve.

   miso ginger dressing: 4 oz, sugar: 1 tsp, black pepper: 1 tsp
4. 

   4

   Open package of shrimp and drain off any excess liquid. Season all over with salt and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add carrots and onion; cook, stirring occasionally, until veggies are beginning to brown and soften, ⏱️ 4 minutes to ⏱️ 6 minutes . Season with salt and pepper. Add another drizzle of oil, shrimp, and garlic-ginger scallion paste . Cook, stirring occasionally, until shrimp is lightly browned, ⏱️ 3 minutes to ⏱️ 4 minutes (it'll finish cooking in the next step).

   shrimp: 20 oz, cooking oil: 1 tbsp, garlic-ginger scallion paste: 4 oz
5. 

   5

   To pan with shrimp mixture, add chicken stock concentrate , Japanese-style golden curry paste , half the soy sauce , ½ cup water, and 1 tsp sugar (for 4 servings, use all the soy sauce, ¾ cup water, and 2 tsp sugar). Cook, stirring, until sauce has thickened and shrimp is fully cooked through, ⏱️ 2 minutes to ⏱️ 4 minutes . Turn off heat; taste and season with salt and pepper.

   chicken stock concentrate: 2 unit, Japanese-style golden curry paste: 6 oz, soy sauce: 2 tbsp
6. 

   6

   Divide rice and shrimp curry between shallow bowls in separate sections. Garnish with scallion greens and half the sesame seeds . Serve marinated cucumber salad on the side and garnish with remaining sesame seeds.

   sesame seeds: 2 tbsp