Shrimp and cabbage curry from Bon Appétit Magazine, February 2021: The Healthyish Issue (page 50)

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Notes about this recipe

  • meggan on October 04, 2022

    Pretty quick and easy. Making the paste in the blender takes no time. I would reduce paprika. I also didn't add the water as that would have thinned it too much. I added a little chicken stock instead (about 1/2 a cup).

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