A winter curry is a one-stop-shop for comfort and flavor. You can turn the heat level up or down based on your preference, but best not to skip the key accessories: lots of herbs and lime. Ready-made red curry pastes are available, but making your own paste allows you to perfectly calibrate the heat according to your taste. To make this dish vegetarian, skip the shrimp and add cubed pumpkin or squash instead. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.
Recipe information
Yield
4 servings
Ingredients
Curry paste
Assembly
Preparation
Curry paste
Step 1
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.
Assembly
Step 2
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.
Step 3
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.
Step 4
While the curry is cooking, coarsely chop cabbage.
Step 5
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.
Step 6
Divide curry among bowls and top with herbs. Serve with lime wedges.
