Singapore-Style Cabbage Bowls with Curried Shrimp and Spiced Almonds
This is our riff on Singapore-style noodles but with a few twists and turns. Instead of using traditional rice vermicelli, we give you a tasty version with stir-fried cabbage, shrimp, and curry...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Paper towel
- Plate
- Serving bowl
- Spatula
- Kitchen timer
Ingredients
- 1 organic yellow onion
- 1 wedge organic green or other cabbage (about 7 ounces)
- Shellfish options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- Sunbasket curry spice blend (curry powder - ground turmeric - coriander - cumin - cinnamon - ground ginger)
- ⅓ cup almonds
- Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
- ¼ pound organic shredded carrots
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