Shrimp and Cabbage Curry

Ingredients

• 1 red bell pepper, ribs and seeds removed, coarsely chopped
• 2 red Thai chiles or 1 small red Fresno chile, seeds removed if desired, coarsely chopped
• 1 lemongrass stalk, bottom third only, tough outer layers removed, finely chopped
• 4 garlic cloves, smashed
• 1 4" piece ginger, peeled, finely grated
• 2 Tbsp. smoked paprika
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground turmeric
• Kosher salt
• 3 Tbsp. (or more) virgin coconut oil
• ½ medium head of green cabbage, cut into 4 wedges through root end
• 1 13.5-oz. can unsweetened coconut milk
• Kosher salt
• 1 lb. large shrimp, shelled, deveined
• 4 scallions, chopped
• 2 tsp. finely grated lime zest
• 2 Tbsp. fresh lime juice
• Small handful of torn tender herbs (such as cilantro, basil, and/or mint)
• Lime wedges (for serving)

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