Thai Shrimp Curry with Broccoli and Sesame-Glazed Cashews
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Ingredients & Equipment
What we send
- 3/4 cupwhite rice
- 6 ouncesbroccoli
- 1 ounceroasted salted cashews
- 1Thai chile
- 10 ouncesshrimp
- 1 tablespoonlight brown sugar
- 1 teaspoonsesame seeds
- 113.5-ounce can lite coconut milk
- 1 packetgluten-free soy sauce
- 1/4 ouncebasil
- 1 tablespoongreen curry paste
- 2 ouncesbaby spinach
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium high-sided pan
- Crustacean Shellfish
- Tree Nuts
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
While rice cooks, rinse all produce. Roughly chop broccoli, discarding tough stem. Roughly chop cashews. Halve Thai chile lengthwise and, using a knife tip, discard seeds and stem. Finely chop up to 1 teaspoon. Save remaining Thai chile for a stir-fry.
Pat shrimp dry with paper towel and season with ¼ teaspoon salt and black pepper. Heat 1 tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer to a plate. Wipe pan clean for the next step.
Return pan from shrimp to medium-high heat with 1 teaspoon canola oil. When oil is shimmering, add half of brown sugar and cook, stirring constantly, until sugar is dissolved, 1-2 minutes. Add cashews to pan and toss to fully coat, about 1 minute. Remove pan from heat. Stir in sesame seeds and chopped Thai chile. Transfer to a plate to cool until ready to serve. Wipe pan clean for the next step.
Add coconut milk to pan with cashews, along with soy sauce, whole basil sprigs, curry paste (it isn't too spicy—feel free to use half for less heat, but it's what flavors the dish), and remaining brown sugar and whisk to combine. Bring to a boil over high heat, then reduce heat to medium and add broccoli. Simmer until flavors have melded and broccoli is bright green and tender, 5-7 minutes.
Plate shrimp curry
Remove and discard whole basil sprigs from curry, reduce heat to medium, and add spinach and shrimp. Stir to warm shrimp through and wilt spinach, 1-2 minutes. Season with ½ teaspoon salt and pepper. Divide rice between serving bowls and spoon over Thai shrimp curry. Sprinkle over glazed cashews and dig in!