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Curried Shrimp with Napa Cabbage

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A fast wok stir-fry of shrimp and napa cabbage in a coconut curry sauce, ready in 20 minutes.

Prep: 12 minCook: 8 minServes: 4
quickstir-fry

Ingredients

  • 1/4 cupcoconut milk, reduced fat
  • 2 tbspchicken stock, reduced sodium
  • 1 tbspfish sauce, Asian variety
  • 1 tbspgarlic chili paste
  • 3/4 tbspcornstarch
  • 1/2 tspsugar
  • 4 tspcanola oil, divided
  • 1 tbspfresh ginger, peeled and minced
  • 1 lbshrimp, large, peeled and deveined
  • 1 tbspcurry powder
  • 8 cupnapa cabbage, shredded, cut into 2-inch pieces
  • 1/2 tsptable salt
  • 1/2 eachlime, cut into 4 wedges

Steps

  1. 1.Whisk together the coconut milk, broth, fish sauce, garlic chili paste, cornstarch, and sugar in a small bowl. Set aside.
  2. 2.Heat a wok or large skillet over high heat until a drop of water sizzles in it. Add 2 teaspoons of the oil and swirl to coat the pan. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the shrimp in a single layer. Cook without stirring for 1 minute, then stir-fry until lightly browned, about 30 seconds longer. Stir in the curry powder.
  3. 3.Add the remaining 2 teaspoons oil to the wok. Add the cabbage and salt and stir-fry for 30 seconds. Stir the coconut milk mixture and add it to the wok. Stir-fry until the shrimp are just opaque in the center and the cabbage is crisp-tender, 1 to 2 minutes. Serve with the lime wedges.