1/4 head of cabbage, sliced thinly
1/3 onion, sliced thinly
10 frozen pre-cooked shrimp, peeled
2/3 cup peach nectar
2 Tablespoon canola oil
2 Tablespoon red curry paste
2 Tablespoon cream cheese
1.5 Tablespoon of brown sugar
splash of soy sauce
sriracha to taste
steamed rice, for serving
So we came up with this recipe because we had a bunch of leftover ingredients, and didn't want to open a whole can of coconut milk for a small batch of curry.
1. Saute' the onions in the canola oil until they start to get translucent
2. Add cabbage and 1/2 the peach nectar. As the cabbage begins to get soft add shrimp, sugar, soy, sriracha, and curry paste. Continue to add peach nectar as combination simmers.
3. When cabbage is cooked through and shrimp are piping hot, add the cream cheese, and stir until melted.
4. Serve over rice. Top with sesame seeds, crushed peanuts, green onions, or any combination of the three.
I ate mine with a peach nectar and sparking water drink. It was awesome!