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Shrimp and Cabbage Curry

Make this shrimp and cabbage curry vegetarian by skipping the shrimp and using cubed pumpkin or squash instead.

Shrimp and Cabbage Curry
© Emma Fishman

From: Bon Appétit

A winter curry is a one-stop-shop for comfort and flavor. You can turn the heat level up or down based on your preference, but best not to skip the key accessories: lots of herbs and lime. Ready-made red curry pastes are available, but making your own paste allows you to perfectly calibrate the heat according to your taste. To make this dish vegetarian, skip the shrimp and add cubed pumpkin or squash instead.


Yield: 4 servings



Ingredients

Curry paste

  • 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

  • 14" piece ginger, peeled, finely grated

  • 2Tbsp. smoked paprika

  • 2tsp. ground coriander

  • 1tsp. ground cumin

  • 1tsp. ground turmeric

  • Kosher salt

Assembly

  • 3Tbsp. (or more) virgin coconut oil

  • ½ medium head of green cabbage, cut into 4 wedges through root end

  • 1 13.5-oz. can unsweetened coconut milk

  • Kosher salt

  • 1 lb. large shrimp, shelled, deveined

  • 4 scallions, chopped

  • 2 tsp. finely grated lime zest

  • 2Tbsp. fresh lime juice

  • Small handful of torn tender herbs (such as cilantro, basil, and/or mint) Lime wedges (for serving)



Preparation

Curry paste

  • Blend red bell pepper, chiles, lemongrass, garlic, ginger, paprika, coriander, cumin, turmeric, and a couple of big pinches of salt in a blender until a smooth paste forms.

Assembly

  • Heat oil in a large pot over medium-high. Cook cabbage until deeply browned on both cut sides, about 2 minutes per side. Transfer to a plate.
  • If pot looks dry, add another 1 Tbsp. oil. Add curry paste to pot (still over medium-high heat) and cook, stirring often, until paste is slightly darkened in color and beginning to stick to bottom of pot, about 5 minutes. Pour coconut milk and 2 cups water into pot and reduce heat to medium; season with salt. Cook, scraping up any curry paste stuck to pot until flavors come together and curry is slightly thickened, 10–12 minutes.
  • While the curry is cooking, coarsely chop cabbage.
  • Season shrimp with salt and add to curry. Cook, stirring, until shrimp are just cooked through, about 3 minutes. Remove pot from heat; stir in cabbage, scallions, and lime zest and juice.
  • Divide curry among bowls and top with herbs. Serve with lime wedges.

See more at Bon Appétit

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Food Magazine: Shrimp and Cabbage Curry
Shrimp and Cabbage Curry
Make this shrimp and cabbage curry vegetarian by skipping the shrimp and using cubed pumpkin or squash instead.
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