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Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. For this quick-cooking dish, you’ll use curry paste (only as much as you’d like!)—a concentrate of chiles and aromatics—along with fresh lemongrass. Plump shrimp and cabbage lend a bit of crunch to the soup, served in the same bowl as our white rice for well-balanced bites. A final squeeze of lime juice adds the perfect touch of acidity to balance the dish.

Ethan Mick

with Green Cabbage & Rice

Spicy Shrimp Coconut Curry

Shrimp

Jasmine Rice

Garlic

Green Cabbage

Lemongrass

Lime

Roasted Peanuts

Yellow Curry Paste

Sugar

Coconut Milk Powder

Ingredients

Wash and dry the fresh produce.

[Peel and mince the garlic.](#)

Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the core.

In a bowl, combine the **coconut milk powder** and **1 cup of water**; whisk to thoroughly combine. [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Quarter the lime.

Cut out and discard the cabbage core; cut into ½-inch-thick pieces.

Roughly chop the peanuts.

Prepare the ingredients:

In a small pot, combine the **rice**, **a big pinch of salt** and **1 1/2 cups of water**. Heat to boiling on high.

Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender.

Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:

While the rice cooks, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the **garlic** and **lemongrass**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Cook the aromatics:

To the pot, add **as much of the curry paste as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the curry paste:

Add the **coconut milk powder mixture** (whisking just before adding), **sugar**, **lime zest** and **1 cup of water** to the pot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly reduced in volume.

Add the **cabbage**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Make the broth:

While the cabbage cooks, rinse the **shrimp**. Pat dry with paper towels and season with salt and pepper.

Add the seasoned shrimp to the pot and cook, stirring occasionally, 6 to 8 minutes, or until the shrimp are opaque and cooked through.

Turn off the heat and stir in **the juice of 2 lime wedges**. Season with salt and pepper to taste.

Divide the finished curry and **cooked rice** between 2 bowls. Garnish with the **peanuts**. Serve with the **remaining lime wedges** on the side. Enjoy!