Curried shrimp with Napa cabbage
Reduced fat coconut milk
Reduced-sodium chicken broth
Asian fish sauce
Garlic chili paste
1 Tbsp, peeled, fresh
1 pound(s), large, peeled, deveined
Shredded uncooked napa cabbage
8 cup(s), 2-inch pieces
½ item(s), cut into 4 wedges
- 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