Ingredients:
2 tsp. sesame oil
1 tsp. garlic, chopped
1 tbsp. ginger, minced
12 fl. oz. unsweetened coconut milk
1/8 tsp. crushed red pepper
1 tbsp. granulated sugar
3 tbsp. red curry
1 tbsp. soy sauce
2 fl. oz. canola oil
8 oz. shrimp
¼ tsp. of salt
¼ tsp. of pepper
6 oz. bok choy
2 oz. shitake mushrooms
½ cup of edamame
½ cup of diced tomatoes
12 fl. oz. of jasmine rice
½ tsp. julienne green onions
2 tsp. sesame seeds
Directions:
1. In a medium saucepan add sesame oil, garlic and ginger. Sauté until garlic and ginger become aromatic, approximately 2 minutes.
2. Add remaining ingredients and simmer for 5 minutes.
3. Set aside.
4. Cook jasmine rice according to directions on the package.
5. In a hot sauté pan, place canola oil and shrimp. Season shrimp with salt & pepper and sauté shrimp until internal temperature reaches 145 degrees.
6. Place bok choy and mushrooms in sauté pan with the shrimp. Saute until the bok choy becomes slightly wilted.
7. Add edamame, tomatoes and coconut curry cream to sauté pan. Heat until coconut curry is 145 degrees. 8. In two bowls, place the jasmine rice—divided evenly.
9. Place shrimp and coconut curry mixture over top of the jasmine rice.
10. Place green onions on top as garnish with sesame seends.
Source: http://www.dinedowntownbaltimore.com/featresrec.aspx?frid=4E8199C1-051E-E211-B746-000C29CAA908