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Ingredients
- 1/4 cup reduced fat coconut milk
- 2 Tbsp reduced-sodium chicken broth
- 1 Tbsp Asian fish sauce
- 1 Tbsp garlic chili paste
- 3/4 Tbsp cornstarch
- 1/2 tsp sugar
- 4 tsp canola oil
- 1 Tbsp, peeled, fresh minced ginger
- 1 pound large, peeled, deveined uncooked shrimp
- 1 Tbsp curry powder
- 8 cups, 2-inch pieces shredded uncooked napa cabbage
- 1/2 tsp table salt
- 1/2 item, cut into 4 wedges fresh lime(s)
Details
Servings 4
Preparation
Step 1
Whisk together coconut milk, broth, fish sauce, garlic chili paste, cornstarch, and sugar in small bowl. Set aside.
Heat wok or large skillet over high heat until drop of water sizzles in it. Add 2 teaspoons oil and swirl to coat pan. Add ginger and stir-fry until fragrant, about 10 seconds. Add shrimp to wok and arrange in single layer. Cook without stirring 1 minute; then stir-fry until shrimp are lightly browned, 30 seconds longer. Stir in curry powder.
Add remaining 2 teaspoons oil to wok. Add cabbage and salt and stir-fry 30 seconds. Stir coconut milk mixture and add to wok. Stir-fry until shrimp are just opaque in center and cabbage is crisp-tender, 1–2 minutes. Serve with lime wedges.
Serving size: 1½ cups
Notes
If you want to peel and devein the shrimp yourself, you will need about 1⅓ pounds for this recipe.
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