Curried shrimps with chinese cabbage, lime and fresh herbs, rice infused with star anise |

Preparation time: 30 min

• Green curry paste

  Clean and slice the lemon grass Peel and cut the ginger Dice the garlic and shallots Roughly chop the chilies. (removing the seeds will make the peppers more mellow) Wash and clean the basil, cilantro and kafir lime leaves. Finely mince the cabbage.

• Curry paste

  In the food processor, add all the ingredients and blend until smooth. This will keep in the fridge up to a week or in freezer for 2 months.

• Shrimp, cabbage mix and rice

  Heat up, on high heat, a large frying pan. Drizzle in a bit of vegetable oil and sautée the cabbage. Once it has soften, add the shrimp and cook until they become opaque. Rince the rice under cold water and boil in a large quantity of salted water for 10-12 minutes. (add the badiane with the rice). Drain the rice from the excess liquid and set aside to cool.

• Green curry sauce

  Pour the coconut milk in a wok and heat it up. Add the curry paste and mix well to combine. Season with salt and pepper and add the brown sugar.

• To serve

  In a deep dish, place a ladle of rice at the center, top with the cabbage and shrimp mixture and add as much sauce on top as desired.