Japanese Golden Curry Shrimp & Rice
with Miso-Ginger Cucumber Salad & Sesame Seeds
- Soy
- Wheat
- Shellfish
- Sesame
Transport your taste buds to Tokyo with this flavorful golden curry to celebrate AAPI heritage month! Japanese curry paste melts into a velvety sauce for tender chicken, carrots, and onions. The chicken curry is spooned over sushi rice and paired with refreshing miso-ginger cucumber salad.
Ingredients
1 unit
Onion
1 unit
Chicken Stock Concentrate
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
4 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
9 ounce
Carrot
2 unit
Scallions
¾ cup
Sushi Rice
2 ounce
Miso Ginger Dressing
(Contains: Sesame, Soy)
3 ounce
Japanese-Style Golden Curry Paste
(Contains: Soy)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Halve cucumbers 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 carrots on a diagonal into ¼-inch-thick pieces. Halve, peel, and thinly slice onion.
In a medium bowl, combine smashed cucumbers, scallion whites, miso ginger dressing, and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper.
Set aside to marinate, stirring occasionally, until ready to serve.
Open package of chicken* and drain off any excess liquid. Season all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots and onion; cook, stirring occasionally, until veggies are beginning to brown and soften, 4-6 minutes. Season with salt and pepper.
Add another drizzle of oil, chicken, and garlic-ginger scallion paste. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it'll finish cooking in the next step).
To pan with chicken mixture, add stock concentrate, Japanese-style golden curry paste, half the soy sauce, ½ cup water, and 1 tsp sugar (all the soy sauce, ¾ cup water, and 2 tsp sugar for 4 servings). Cook, stirring, until sauce has thickened and chicken is fully cooked through, 2-4 minutes.
Turn off heat; taste and season with salt and pepper.
Divide rice and chicken 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.
