A spicy-creamy shrimp curry with gochujang, coconut milk, cabbage, and ginger.
270 gShrimps
220 gCabbage
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
8 gGarlic
10 gGinger
1 cupCoconut Milk
30 gGochujang
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic, Ginger, and Cabbage in Cooking oil until softened.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Add Shrimps with Salt, Black Pepper, and Gochujang and cook just until the seafood is done.
Let the dish rest for 5 minutes before serving.