1 cup brown jasmine rice
3 cups water
pinch of coarse salt and fresh cracked black pepper
1 tablespoon grape seed oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lemongrass, minced
1 tablespoon serrano pepper, small diced*
4 cups cashew carrot ginger soup (store bought)
1 pound U-20/25 shrimp, peeled and deveined
coarse salt and freshly ground white pepper
1 cup peas (fresh or frozen), blanched
2 cups english cucumber, halved lengthwise, and thinly sliced into half moons
½ cup red onion, halved and thinly sliced
½ cup cilantro leaves, picked and rinsed
2 tablespoons serrano peppers thinly sliced rounds
1 tablespoon fresh lime juice
2 teaspoons fish sauce
Cook the rice according to the directions from the producer. In general, a 3:1 liquid to rice ratio is recommended for cooking brown rice. Season the rice lightly with salt and pepper. Set aside, keeping warm until ready to serve.
In a large sauté pan over high heat, add the grape seed oil. Add the garlic, ginger, lemongrass, and peppers and sauté the ingredients quickly being careful not to burn. Add the soup base and bring to a simmer. Stir well. Add the shrimp and simmer for five minutes. Season to taste with salt and pepper. Add the peas right before you are ready to serve.
Combine all the ingredients and mix well.
To serve, place rice in a bowl and spoon a generous portion of the curry shrimp. Garnish with cucumber salad.
* If you enjoy spicy food, leave the seeds in the peppers. If not, be sure to remove them.
Enjoy with a glass of Riesling or other semi-sweet white wine.