# Curried Shrimp with Napa Cabbage

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

Prep: 12 min · Cook: 8 min · Serves: 4

`quick` `stir-fry`

## Ingredients
- 1/4 cup coconut milk, reduced fat
- 2 tbsp chicken stock, reduced sodium
- 1 tbsp fish sauce, Asian variety
- 1 tbsp garlic chili paste
- 3/4 tbsp cornstarch
- 1/2 tsp sugar
- 4 tsp canola oil, divided
- 1 tbsp fresh ginger, peeled and minced
- 1 lb shrimp, large, peeled and deveined
- 1 tbsp curry powder
- 8 cup napa cabbage, shredded, cut into 2-inch pieces
- 1/2 tsp table salt
- 1/2 each lime, cut into 4 wedges

## Steps
1. Whisk together the coconut milk, broth, fish sauce, garlic chili paste, cornstarch, and sugar in a small bowl. Set aside.
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. 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.