For this rich curry, conehead cabbage—a mild, sweet cabbage variety named for its pointy shape—shares the spotlight with delicate shrimp and tender bell pepper. You’ll simmer it all in a silky coconut milk sauce spiked with tomato paste, ginger, and curry powder, then ladle it over fluffy rice along with crunchy peanuts for the ultimate cozy, comforting meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Pho Stock Concentrate
¾ cup
Jasmine Rice
1 thumb
Ginger
1 tablespoon
Curry Powder
½ ounce
Peanuts
(Contains: Peanuts)
1 teaspoon
Paprika
1 unit
Bell Pepper
10 ounce
Shrimp
(Contains: Shellfish)
2 unit
Scallions
1 clove
Garlic
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Conehead Cabbage
1 unit
Tomato Paste
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• 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 1⁄2 TBSP sugar (1 TBSP for 4 servings). Cook, stirring, until spices are lightly toasted and fragrant, 1 minute.
• Stir 1/3 cup water, coconut milk, 1 TBSP butter, and stock concentrates into pan with veggies (2/3 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.
• Crush peanuts in their bag (or roughly chop). • Fluff rice with a fork. • Divide rice between bowls. Top with coconut shrimp and cabbage curry. Garnish with scallion greens and peanuts. Serve.
Shellfish is fully cooked when internal temperature reaches 145°.