Vadouvan Shrimp & Sweet Chili Sauce with Garlic-Ginger Rice & Bok Choy

Vadouvan Shrimp & Sweet Chili Sauce

with Garlic-Ginger Rice & Bok Choy

30 MIN
2 Servings
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From the Test Kitchen

Aromatic vadouvan curry powder lends its warming flavor to plump, juicy shrimp in this dish. They’re served with tender bok choy and bell pepper over rice, then drizzled with vibrant sweet chili sauce.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Vadouvan Shrimp & Sweet Chili Sauce with Garlic-Ginger Rice & Bok Choy
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 tsps Vadouvan Curry Powder
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 1 Lime
  • ¼ cup Sweet Chili Sauce
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 1 Piece Ginger
  • 1 tsp Black & White Sesame Seeds
  • 1 Bell Pepper
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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.

Make the garlic-ginger rice
2 Make the garlic-ginger rice

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.

Cook the shrimp
3 Cook the shrimp

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.

Cook the vegetables & serve your dish
4 Cook the vegetables & serve your dish

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!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

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.

2 Make the garlic-ginger rice

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.

Make the garlic-ginger rice
Cook the shrimp
3 Cook the shrimp

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.

4 Cook the vegetables & serve your dish

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!

Cook the vegetables & serve your dish
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