Green Curry Shrimp Lettuce Bowl

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

Green Curry Shrimp Lettuce Bowl
Photo: © Fredrika Stjärne
Active Time:
30 mins
Total Time:
30 mins



  • 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


  • 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 


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.

Related Articles