How to make it

  • Heat oil in heavy large pot over medium heat.
  • Add curry paste and stir until beginning to stick to pot, about 4 minutes.
  • Stir in chicken broth, kaffir lime leaves, and minced ginger.
  • Bring to boil; reduce heat and simmer 5 minutes.
  • Add shrimp and mushrooms.
  • Cook until shrimp begins to turn pink, about 3 minutes.
  • Add cabbage; cook until beginning to wilt, about 30 seconds.
  • Stir in lime juice.
  • Divide among bowls & sprinkle w/ chopped cilantro and green onions.
  • Tips: Using *Thai red curry paste is an easy way to add tons of flavor and some heat to your cooking. It is available in Asian food sections of most supermarkets: it is known as gaeng pet. Also, I found several recipes to make this paste from scratch, but haven't tried it yet because the "THAI KITCHEN" brans is somewhat expensive, but SO easy!!
  • **Kaffir lime leaves, which come from kaffir lime trees in Southeast Asia and Hawaii, & have a floral-citrus aroma, The leaves are sold frozen and are sometimes available fresh at Southeast Asian markets. I used finely grated regular lime zest and it was just fine.
  • ***I used Trader Joes frozen shrimp and they worked just fine! No cleaning/deveining, just had to halve!

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