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Coconut Shrimp & Cabbage Curry
Coconut Shrimp & Cabbage Curry

Coconut Shrimp & Cabbage Curry

with Bell Pepper, Rice & Peanuts

Recipe Development Team
Recipe Development TeamUpdated on July 18, 2025

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.

Tags:
New
Seasonal
Allergens:
Peanuts
Shellfish
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories900 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate105 g
Sugar20 g
Dietary Fiber9 g
Protein32 g
Cholesterol190 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Paper Towel
Large Pan

Instructions

Cook Rice
1

• 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.

Prep
2

• 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.

Cook Shrimp
3

• 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.

Start Curry
4

• 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.

Finish Curry
5

• 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.

Finish & Serve
6

• 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°.

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