Green Curry Shrimp Lettuce Bowl

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Edward Lee, chef at 610 Magnolia in Louisville, Kentucky, is an Asian-flavor investigator: He seeks out different Asian cuisines to inspire his own recipes, like this quick and fiery Thai-inspired curry served over a bowl of shredded greens. “The crisp freshness is delicious with the richness of the curry,” he says. For even more crunch, Lee adds roasted cashews. Slideshow:  Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners. 

By
Edward Lee
Chef Edward Lee
Edward Lee

Edward Lee is the chef/owner of the critically acclaimed restaurants 610 Magnolia in Louisville, Kentucky, and Succotash Prime in Washington, D.C., and Maryland. An outspoken advocate for diversity and equity in the restaurant industry, he founded the LEE (Let's Empower Employment) Initiative in 2017 to identify and implement solutions to help the restaurant community. 

Food & Wine's Editorial Guidelines
Published on December 30, 2015
Green Curry Shrimp Lettuce Bowl
Photo: © Fredrika Stjärne
Active Time:
30 mins
Total Time:
30 mins
Yield:
4

Ingredients

CURRY SAUCE

  • 1 small bunch of cilantro (3 ounces), leaves and stems, chopped (1 1/2 cups)

  • 1 cup unsweetened coconut milk

  • 3 tablespoons fresh lime juice

  • 1/2 small onion, chopped

  • 2 serrano chiles, chopped

  • 2 garlic cloves, chopped

  • 1 1/2 tablespoons minced fresh lemongrass, tender inner bulb only

  • 1 1/2 tablespoons Asian fish sauce

  • 1 tablespoon minced peeled fresh ginger

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon white peppercorns, coarsely crushed

  • 1/2 teaspoon salt

SHRIMP

  • 2 tablespoons unsalted butter

  • 2/3 cup unsalted roasted cashews (3 ounces)

  • 1 pound shelled and deveined large shrimp

  • 1 small yellow bell pepper, chopped

  • 1 small head of iceberg lettuce, cored and thinly sliced

  • 1 1/2 cups finely shredded green cabbage

  • Cilantro sprigs, for garnish 

Directions

Make the curry sauce

  1. In a blender, combine all of the ingredients and blend at high speed until smooth.

Cook the shrimp

  1. In a large skillet, melt the butter. Add the cashews and toast over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the shrimp and yellow pepper and cook, stirring, untilthe shrimp are turning pink, about 3 minutes. Add the curry sauce and simmer, stirring constantly, until the sauce is hot, 2 to 3 minutes. In a large bowl, toss the lettuce with the cabbage, then divide among 4 wide, shallow bowls. Top with the shrimp and curry sauce, garnish with cilantro sprigs and serve right away.

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