Shrimp and Cabbage Curry

healthyish bell pepper chile lemongrass garlic ginger smoked paprika coriander cumin turmeric kosher salt coconut oil cabbage coconut milk shrimp shellfish seafood lime zest lime juice herb feel good food plan 2021 feel good food plan

Devonn Francis

4 servings

Source

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" piece ginger, peeled, finely grated

2 Tbsp. smoked paprika

2 tsp. ground coriander

1 tsp. ground cumin

1 tsp. ground turmeric

Kosher salt

3 Tbsp. (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

2 Tbsp. fresh lime juice

Small handful of torn tender herbs (such as cilantro, basil, and/or mint)

Lime wedges (for serving)

Method

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.

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.