Vadouvan Shrimp & Sweet Chili Sauce

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Combine the sliced pepper and chopped bok choy stems in a bowl. Quarter the lime.

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half the curry powder (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat the remaining sesame oil on medium-high until hot. Add the prepared pepper and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the garlic-ginger rice topped with the cooked vegetables, cooked shrimp, and sweet chili sauce. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!