Step 1

Blend red bell pepper, chiles, lemongrass, garlic, ginger, paprika, coriander, cumin, turmeric, and a couple of big pinches of salt in a blender until a smooth paste forms.

Step 2

Heat oil in a large pot over medium-high. Cook cabbage until deeply browned on both cut sides, about  2 minutes per side. Transfer to a plate.

Step 3

If pot looks dry, add another 1 Tbsp. oil. Add curry paste to pot (still over medium-high heat) and cook, stirring often, until paste is slightly darkened in color and beginning to stick to bottom of pot, about 5 minutes. Pour coconut milk and 2 cups water into pot and reduce heat to medium; season with salt. Cook, scraping up any curry paste stuck to pot until flavors come together and curry is slightly thickened, 10–12 minutes.

Step 4

While the curry is cooking, coarsely chop cabbage.

Step 5

Season shrimp with salt and add to curry. Cook, stirring, until shrimp are just cooked through, about 3 minutes. Remove pot from heat; stir in cabbage, scallions, and lime zest and juice.

Step 6

Divide curry among bowls and top with herbs. Serve with lime wedges.