Coconut Shrimp & Cabbage Curry

While rice cooks, wash and dry produce.

Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into 1-inch cubes. Core and dice bell pepper into 1-inch pieces. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. 

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a large drizzle of oil in a large pan (large, high-sided pan for 4 servings) over medium-high heat. Add shrimp, 1 tsp curry powder (2 tsp for 4), salt, and pepper (you'll use the rest of the curry powder in the next step). Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan. 

Heat a large drizzle of oil in pan used for shrimp over medium-high heat. Add cabbage and bell pepper; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften and cabbage leaves separate, 5-6 minutes. 

Reduce heat to medium low. (TIP: If pan seems dry, add another drizzle of oil.) Add ginger, garlic, and scallion whites. Stir to combine. Cook until fragrant, stirring occasionally, 30-60 seconds. 

Add tomato paste, paprika, remaining curry powder, and ½ TBSP sugar (1 TBSP for 4 servings). Cook, stirring, until spices are lightly toasted and fragrant, 1 minute. 

Stir ⅓ cup water, coconut milk, 1 TBSP butter, and stock concentrates into pan with veggies (⅔ cup water and 2 TBSP butter for 4 servings). Return shrimp to pan. Bring to a simmer and cook, stirring, until sauce has thickened and veggies are tender, 2-3 minutes.