35 min
Shrimp and Cabbage Curry
Recipe GLPR66f78d70a40105
A vibrant Southeast Asian curry featuring succulent shrimp and tender cabbage in a richly spiced coconut broth. Red Thai chiles, fresh lemongrass, and ginger create an aromatic paste that forms the flavorful base, enhanced with warm spices like turmeric, coriander, and cumin. Charred cabbage wedges add depth and sweetness, while fresh lime zest and tender herbs brighten the finished dish.
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Ingredients
1 red bell pepper, ribs and seeds removed, coarsely chopped
2 red Thai chiles or 1 small red Fresno chile, seeds removed if desired, coarsely chopped
1 lemongrass stalk, bottom third only, tough outer layers removed, finely chopped
4 garlic cloves, smashed
1 4-inch piece ginger, peeled and finely grated
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
Kosher salt to taste
3 tablespoons virgin coconut oil, divided
½ medium head green cabbage, cut into 4 wedges through root end
1 13.5-ounce can unsweetened coconut milk
1 pound large shrimp, shelled and deveined
4 scallions, coarsely chopped
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
Small handful fresh tender herbs such as cilantro, basil, and/or mint, torn
Lime wedges for serving
Directions
Combine the red bell pepper, red chiles, lemongrass, garlic, grated ginger, smoked paprika, coriander, cumin, turmeric, and a couple of large pinches of salt in a blender. Blend until a smooth, uniform curry paste forms.
Heat 2 tablespoons of coconut oil in a large pot or heavy-bottomed pan over medium-high heat. Once shimmering, carefully add the cabbage wedges and sear until the cut surfaces develop a deep golden-brown color, about 2 minutes per side. Transfer the cabbage to a plate and set aside.
If the pot appears dry, add the remaining 1 tablespoon of coconut oil. Pour the curry paste into the pot and cook over medium-high heat, stirring frequently, until the paste darkens slightly in color and begins to stick lightly to the bottom of the pot, approximately 5 minutes.
Pour the coconut milk and 2 cups of water into the pot. Reduce the heat to medium and season with salt to taste. Simmer gently, scraping up any browned curry paste from the bottom of the pot as it cooks, until the flavors meld together and the curry thickens slightly, about 10 to 12 minutes.
While the curry is simmering, coarsely chop the reserved cabbage wedges.
Season the shrimp lightly with salt. Add the shrimp to the simmering curry and cook, stirring gently, until the shrimp are opaque throughout and cooked to an internal temperature of 145°F, about 3 minutes.
Remove the pot from heat. Stir in the chopped cabbage, scallions, lime zest, and fresh lime juice until well combined.
Divide the curry among serving bowls, top with torn fresh herbs, and serve immediately with lime wedges on the side.
