---
title: "Japanese Golden Curry Shrimp & Rice"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/japanese-golden-curry-shrimp-and-rice-69af1b8ac4d2659f37251598
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Shellfish
  - Sesame
tags: []
rating: 4.0
rating_count: 1700
source_chef: Oliver Meder
nutrition:
  calories: 820
  protein: 30
  fat: 30
  saturated fat: 3
  carbohydrates: 109
  sugar: 21
  fiber: 11
  cholesterol: 220
  sodium: 2680
  potassium: 1160
  calcium: 170
  iron: 2.4
image: "https://images.recipes.furrysalamander.com/Japanese%20Recipes/japanese-golden-curry-shrimp-rice.avif"
---
In a #small pot{}, combine @sushi rice{1.5%cup}, @water{1¼%cup}, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes} to ~{18%minutes}.
Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Halve @mini cucumber{8%unit} lengthwise. Place under a plate; press down until cucumbers break open. Chop into 1-inch pieces. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Trim, peel, and cut @carrot{18%ounce} on a diagonal into ¼-inch-thick pieces. Halve, peel, and thinly slice @onion{2%unit}.

In a #medium bowl{}, combine smashed cucumbers, scallion whites, @miso ginger dressing{4%ounce}, and @sugar{1%tsp} (use ½ tsp, or 1 tsp for 4 servings). Season with salt and @black pepper{1%tsp}.
Set aside to marinate, stirring occasionally, until ready to serve.

Open package of @shrimp{20%ounce} and drain off any excess liquid. Season all over with salt and pepper.
Heat a large drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add carrots and onion; cook, stirring occasionally, until veggies are beginning to brown and soften, ~{4%minutes} to ~{6%minutes}. Season with salt and pepper.
Add another drizzle of oil, shrimp, and @garlic-ginger scallion paste{4%ounce}. Cook, stirring occasionally, until shrimp is lightly browned, ~{3%minutes} to ~{4%minutes} (it'll finish cooking in the next step).

To pan with shrimp mixture, add @chicken stock concentrate{2%unit}, @Japanese-style golden curry paste{6%ounce}, half the @soy sauce{2%tbsp}, ½ cup water, and 1 tsp sugar (for 4 servings, use all the soy sauce, ¾ cup water, and 2 tsp sugar). Cook, stirring, until sauce has thickened and shrimp is fully cooked through, ~{2%minutes} to ~{4%minutes}.
Turn off heat; taste and season with salt and pepper.

Divide rice and shrimp curry between shallow bowls in separate sections. Garnish with scallion greens and half the @sesame seeds{2%tbsp}. Serve marinated cucumber salad on the side and garnish with remaining sesame seeds.