Red Curry Scampi with Pickled Cabbage & Carrots

Prep time: 20 min | Cook time: 10 min | Servings: 2

Recreate the signature tang of Broms in Stockholm with this vibrant red curry. By quick-pickling both the Napa cabbage and carrots, you achieve a bright, acidic contrast that cuts through the silky, indulgent coconut scampi sauce.

Ingredients

Pickled Vegetables

• 100g (1 cup) Carrots, julienned

• 150g (2 cups) Chinese cabbage (Napa), finely shredded

• 80ml (1/3 cup) Rice vinegar

• 20g (1.5 tbsp) Granulated sugar

• 3g (1/2 tsp) Salt

Red Curry & Scampi

• 300g (10.5 oz) Raw scampi or large shrimp, peeled and deveined

• 15ml (1 tbsp) Neutral oil

• 30g (2 tbsp) Thai red curry paste

• 400ml (13.5 oz) Full-fat coconut milk

• 15ml (1 tbsp) Fish sauce

• 10g (2 tsp) Brown sugar

• 150g (3/4 cup) Jasmine rice, uncooked

Garnish

• 1 Lime, cut into wedges

• 10g (1/4 cup) Fresh cilantro, torn

• 5g (1 tsp) Toasted sesame seeds

Instructions

1. Cook 150g (3/4 cup) jasmine rice according to package instructions; keep warm and covered.

2. Whisk 80ml (1/3 cup) rice vinegar, 20g (1.5 tbsp) sugar, and salt until dissolved in a medium bowl.

3. Toss 100g (1 cup) carrots and 150g (2 cups) cabbage in the brine; press down and let sit for 15 minutes.

4. Heat 15ml (1 tbsp) oil in a skillet; fry 30g (2 tbsp) curry paste for 1 minute until oil turns red.

5. Stir in 400ml (13.5 oz) coconut milk, 15ml (1 tbsp) fish sauce, and 10g (2 tsp) brown sugar; simmer gently.

6. Submerge 300g (10.5 oz) scampi into the sauce; simmer for 3 minutes until pink and cooked through.

7. Scoop the rice into two deep bowls, positioning it against one side of the rim.

8. Ladle the hot curry sauce and scampi into the empty side of each bowl.

9. Drain the pickled cabbage and carrots; pile them high in the center of the dish.

10. Garnish with cilantro, 5g (1 tsp) sesame seeds, and a fresh lime wedge.

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Recipe Inspired by restaurant

Broms

Stockholm

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