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← Curried Shrimp with Napa Cabbage
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Description
A fast wok stir-fry of shrimp and napa cabbage in a coconut curry sauce, ready in 20 minutes.
Prep time (min)
Cook time (min)
Servings
Tags
easy
one-pot
pasta
quick
quinoa
sheet-pan
soup
stir-fry
vegetarian
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Ingredients
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clove
cup
each
fl oz
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kg
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ml
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lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
✕
Unit…
clove
cup
each
fl oz
g
kg
l
ml
oz
lb
spray
tbsp
tsp
✕
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Steps
1.
Whisk together the coconut milk, broth, fish sauce, garlic chili paste, cornstarch, and sugar in a small bowl. Set aside.
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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.
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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.
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