Shrimp and Cabbage Curry
Ingredients
Curry paste
-
1
unit
red bell pepper
-
2
unit
red Thai chiles
-
1
stalk
lemongrass
-
4
cloves
garlic
-
1¼
inch
piece ginger
-
2
Tbsp
smoked paprika
-
2
tsp
ground coriander
-
1
tsp
ground cumin
-
1
tsp
ground turmeric
-
to taste
unit
Kosher salt
Assembly
-
3
Tbsp
virgin coconut oil
-
½
medium head
green cabbage
-
13.5
oz
can unsweetened coconut milk
-
1
lb
large shrimp
-
4
unit
scallions
-
2
tsp
finely grated lime zest
-
2
Tbsp
fresh lime juice
-
small handful
unit
torn tender herbs (such as cilantro, basil, and/or mint)
-
to taste
unit
lime wedges (for serving)
Instructions
- Blend the curry paste ingredients until smooth.
- Heat coconut oil in a large pot and brown the cabbage on both sides.
- Add more oil if needed, then cook the curry paste until darkened.
- Pour in coconut milk and water, season, and cook until thickened.
- Chop the cabbage while the curry cooks.
- Season the shrimp and add to the curry, cooking until just done.
- Stir in the cabbage, scallions, lime zest, and juice, then serve with herbs and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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