Golden Curry Shrimp with Miso-Ginger Cucumber Salad

This Japanese-inspired golden curry brings together succulent shrimp, sweet carrots and onions in a velvety curry sauce that’s both comforting and exciting. The curry paste melts into a rich, aromatic sauce that coats every bite, while the sushi rice provides the perfect fluffy base.

On the side, a crisp cucumber salad tossed in miso-ginger dressing adds a refreshing contrast. The cucumbers are smashed and marinated to absorb the tangy, savory flavors, making every bite a delightful balance of textures and tastes. Garnished with sesame seeds and scallions, this dish is a feast for the senses.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Sushi RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Miso Ginger DressingView ingredient guideLike ingredientDislike ingredient

3 ounce Japanese-Style Golden Curry PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine sushi rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve mini cucumbers lengthwise. Place under a plate and press down until they 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.
3. In a medium bowl, combine smashed cucumbers, scallion whites, miso ginger dressing and ½ teaspoon sugar. Season with salt and pepper. Set aside to marinate, stirring occasionally, until ready to serve.
4. Pat shrimp dry with paper towels and season 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 beginning to brown and soften, 4-6 minutes. Season with salt and pepper. Add another drizzle of oil, shrimp and garlic-ginger scallion paste. Cook, stirring occasionally, until shrimp are lightly browned, 3-4 minutes (they will finish cooking in the next step).
5. To the pan with shrimp mixture, add chicken stock concentrate, Japanese-style golden curry paste, half the soy sauce, ½ cup water and 1 teaspoon sugar. Cook, stirring, until sauce has thickened and shrimp are fully cooked, 2-4 minutes. Turn off heat; taste and season with salt and pepper.
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.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute chicken breast or thighs for shrimp. Adjust cooking time as needed.

Is this recipe gluten-free?

The recipe contains soy sauce and curry paste which may contain wheat. Use gluten-free alternatives if needed.

Can I make this dish ahead of time?

The curry and rice can be made ahead and reheated. Prepare the cucumber salad just before serving for best texture.