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Photo of Curried shrimp with Napa cabbage by WW

Curried shrimp with Napa cabbage

3
Points® value
Total Time
20 min
Prep
12 min
Cook
8 min
Serves
4
Difficulty
Easy

Ingredients

Canned reduced fat coconut milk

¼ cup(s)

Reduced-sodium chicken broth

2 tbsp(s)

Asian fish sauce

1 tbsp(s)

Garlic chili paste

1 tbsp(s)

Cornstarch

¾ tbsp(s)

Sugar

½ tsp(s)

Canola oil

4 tsp(s)

Minced ginger

1 tbsp(s), peeled, fresh

Uncooked shrimp

1 pound(s), large, peeled, deveined

Curry powder

1 tbsp(s)

Shredded uncooked napa cabbage

8 cup(s), 2-inch pieces

Table salt

½ tsp(s)

Lime

½ wedge(s), cut into 4 wedges

Instructions

  1. Whisk together coconut milk, broth, fish sauce, garlic chili paste, cornstarch, and sugar in small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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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