½poundshrimpOr if you want to make this vegan (use tofu instead of shrimp. You will need 1 lb of tofu drained and cut into ¾ inch cubes., optional)
¼cuplime juice
2Tablespoonsblack sesame seeds
Instructions
) Make some Japanese white rice in your rice cooker.
) Combine the cilantro, ginger, garlic, coriander, cumin, shallots in the food processor. Process until smooth--set aside. You just made your own curry paste!
) Steam broccoli until crisp tender. Drain and set aside.
) Allow the water at the bottom of your steamer come to a boil. Throw in the bok choy and let cook for 1 minute. Drain and set aside.
) Heat a pan to medium and add sesame oil. Add curry mixture to the pan and saute for 1 minute----stirring the whole time. Your house is going to smell good!
) Add sugar, soy sauce, salt, and coconut milk and bring to a boil.
) Reduce heat and add shrimp (or tofu) and cook for 2 minutes. No more, no less.
) Toss in broccoli and bok choy and let sit for 1 minute.
) Done. Do not let the shrimp cook for more than 3 minutes.....that is really all the time they need.
) Place a generous scoop of curry on ½ cup of rice. Sprinkle with black sesame seeds.