Red Curry Scampi with Pickled Cabbage & Carrots

Inspired by the crowd-favorite bistro staple at Broms on Karlavägen, this red curry scampi balances silky, aromatic coconut sauce with snappy, seared prawns. The secret lies in the contrast: rich, fragrant curry poured around steaming jasmine rice, cut sharply by crisp, quick-pickled slaw and a nutty shower of toasted sesame seeds. It is weeknight luxury elevated to neighborhood bistro perfection.

The Bistro Recipe

Inspired by Broms in Stockholm, this dish pairs plump, pan-seared scampi with a velvety red curry broth, cut by crunchy sweet-acidic pickled slaw.

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 4

Method Pan-Sear & Simmer

Scale

1x 2x 3x

Units

US Metric

Ingredients

Scampi & Red Curry Sauce

• 1.3 lb jumbo raw scampi or prawns, peeled & deveined
• 1 tbsp neutral high-heat oil
• 2.5 tbsp red curry paste
• 1 tbsp fresh ginger, microplaned
• 2 pieces garlic cloves, finely grated
• 13.5 oz full-fat coconut milk
• 0.75 cup light chicken or shellfish stock
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar

Pickled Vegetables & Rice

• 1.5 cup jasmine rice, rinsed thoroughly
• 2 cup Napa cabbage, finely shredded
• 1 cup carrots, julienned
• 0.33 cup unseasoned rice vinegar
• 1 tbsp granulated sugar

Finishing & Garnishes

• 1 tbsp toasted white sesame seeds
• 0.25 cup fresh cilantro sprigs
• 1 pieces fresh lime, cut into wedges
• Flaky sea salt & freshly cracked black pepper, to taste

Instructions

1. 1
   Quick-Pickle the Slaw

   Whisk rice vinegar, sugar, and salt until dissolved. Toss cabbage and carrots; rest 15 minutes to lightly soften.

2. 2
   Steam the Jasmine Rice

   Cook rinsed jasmine rice in salted water until tender and fluffy. Keep covered until ready to plate.

3. 3
   Hard Sear the Scampi

   Sear patted-dry scampi in smoking oil 60 seconds per side until just opaque. Transfer immediately to a warm plate.

4. 4
   Bloom Curry Aromatics

   In pan drippings, fry red curry paste, ginger, and garlic for 90 seconds until richly fragrant and oil separates.

5. 5
   Simmer the Velvet Sauce

   Whisk in coconut milk, stock, fish sauce, and sugar. Simmer 4 minutes until glossy and coating a spoon.

6. 6
   Plate the Bistro Bowl

   Mound rice and drained slaw into shallow bowls. Ladle hot sauce around, arrange scampi, finish with sesame and cilantro.

The Bistro Secret

Do not boil the scampi in the curry sauce. Searing them hard and fast separately preserves their snappy texture and clean sweetness, preventing them from overcooking in the hot coconut broth.

Bistro Pour: Mosel Kabinett Riesling or Grüner Veltliner — crisp acidity and subtle stone fruit harmonize with rich coconut cream and spicy chili fond.

Broms

More Inspiration from Broms

Explore our dining guide to Broms, alongside more signature dishes you can recreate at home.

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