Curried shrimp with Napa cabbage
5
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Ingredients
Reduced fat coconut milk
0.25 cup(s)
Reduced-sodium chicken broth
2 Tbsp
Asian fish sauce
1 Tbsp
Garlic chili paste
1 Tbsp
Cornstarch
0.75 Tbsp
Sugar
0.5 tsp
Canola oil
4 tsp
Minced ginger
1 Tbsp
Uncooked shrimp
1 pound(s)
Curry powder
1 Tbsp
Shredded uncooked napa cabbage
8 cup(s)
Table salt
0.5 tsp
Lime
0.5 item(s)
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
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