Name: Shrimp and Cabbage Curry
Yield: 4 servings
Ingredients: 1 red bell pepper, ribs and seeds removed, coarsely chopped; 2 red Thai chiles or 1 small red Fresno chile, seeds removed if desired, coarsely chopped; 1 lemongrass stalk, bottom third only, tough outer layers removed, finely chopped; 4 garlic cloves, smashed; 1 4" piece ginger, peeled, finely grated; 2 Tbsp. smoked paprika; 2 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. ground turmeric; Kosher salt; 3 Tbsp. (or more) virgin coconut oil; ½ medium head of green cabbage, cut into 4 wedges through root end; 1 13.5-oz. can unsweetened coconut milk; Kosher salt; 1 lb. large shrimp, shelled, deveined; 4 scallions, chopped; 2 tsp. finely grated lime zest; 2 Tbsp. fresh lime juice; Small handful of torn tender herbs (such as cilantro, basil, and/or mint); Lime wedges (for serving)

Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie

A winter curry is a one-stop-shop for comfort and flavor. You can turn the heat level up or down based on your preference, but best not to skip the key accessories: lots of herbs and lime. Ready-made red curry pastes are available, but making your own paste allows you to perfectly calibrate the heat according to your taste. To make this dish vegetarian, skip the shrimp and add cubed pumpkin or squash instead. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Recipe notes

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