Spicy Shrimp Coconut Curry with Green Cabbage & Rice

Spicy Shrimp Coconut Curry

with Green Cabbage & Rice

40 MIN
2 Servings
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From the Test Kitchen

Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. For this quick-cooking dish, you’ll use curry paste (only as much as you’d like!)—a concentrate of chiles and aromatics—along with fresh lemongrass. Plump shrimp and cabbage lend a bit of crunch to the soup, served in the same bowl as our white rice for well-balanced bites. A final squeeze of lime juice adds the perfect touch of acidity to balance the dish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce.

Peel and mince the garlic.

Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the core.

In a bowl, combine the coconut milk powder and 1 cup of water; whisk to thoroughly combine. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime.

Cut out and discard the cabbage core; cut into ½-inch-thick pieces.

Roughly chop the peanuts.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 1/2 cups of water. Heat to boiling on high.

Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender.

Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the aromatics:
3 Cook the aromatics:

While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the garlic and lemongrass; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Add the curry paste:
4 Add the curry paste:

To the pot, add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Make the broth:
5 Make the broth:

Add the coconut milk powder mixture (whisking just before adding), sugar, lime zest and 1 cup of water to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Finish & plate your dish:
6 Finish & plate your dish:

While the cabbage cooks, rinse the shrimp. Pat dry with paper towels and season with salt and pepper.

Add the seasoned shrimp to the pot and cook, stirring occasionally, 6 to 8 minutes, or until the shrimp are opaque and cooked through.

Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Divide the finished curry and cooked rice between 2 bowls. Garnish with the peanuts. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce.

Peel and mince the garlic.

Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the core.

In a bowl, combine the coconut milk powder and 1 cup of water; whisk to thoroughly combine. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime.

Cut out and discard the cabbage core; cut into ½-inch-thick pieces.

Roughly chop the peanuts.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 1/2 cups of water. Heat to boiling on high.

Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender.

Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Cook the aromatics:
3 Cook the aromatics:

While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the garlic and lemongrass; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

4 Add the curry paste:

To the pot, add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the curry paste:
Make the broth:
5 Make the broth:

Add the coconut milk powder mixture (whisking just before adding), sugar, lime zest and 1 cup of water to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

6 Finish & plate your dish:

While the cabbage cooks, rinse the shrimp. Pat dry with paper towels and season with salt and pepper.

Add the seasoned shrimp to the pot and cook, stirring occasionally, 6 to 8 minutes, or until the shrimp are opaque and cooked through.

Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Divide the finished curry and cooked rice between 2 bowls. Garnish with the peanuts. Serve with the remaining lime wedges on the side. Enjoy!

Finish & plate your dish:
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