SHRIMP AND CABBAGE CURRY

Shrimp and Cabbage Curry image

Provided by @MakeItYours

Number Of Ingredients 20

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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)

Steps:

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.