Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
This flavorful dish features hearty tofu—diced and baked with a coating of warming vadouvan curry powder—served over a vibrant mix of ginger, carrots, and bell pepper simmered in tomato sauce and a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews.
Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with, salt, pepper, and the curry powder. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned shrimp, sliced pepper, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are softened and the shrimp are slightly opaque.
Add the curry paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the shrimp are cooked through. Add the tomato sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the shrimp curry. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!
Tips from Home Chefs