Shrimp & Fish Cabbage Curry

1.    Shred cabbage into ¼” strips (if you have a Mandoline Slicer, this can be done very quickly).  Grate carrots with the coarse grate side of a box grater (you could also julienne the carrots if you prefer).  Slice tilapia fillets into ½”x2” strips.  
2.    Heat an extra-large frying pan or Wok over medium high heat (or slightly hotter than this, on my stove top, I set the element to a little over 8).  Add oil, broth, cabbage and carrot. 
3.    Braise cabbage and carrots for 5-6 minutes, until starting to soften.  Move cabbage and carrots to the outer edges of the pan and add the seafood to the middle.
4.    Sprinkle ginger, salt and curry powder over the ingredients in the pot and stir gently (kindof like folding egg whites) to evenly coat.
5.    Continue cooking until the seafood is completely cooked (until the shrimp are opaque and pink and the tilapia is starting to flake apart), about 5-6 minutes.
6.    Add spinach and toss to wilt.  Add coconut cream concentrate and stir to combine (liquid should thicken fairly quickly, if your kitchen is cold and your coconut cream concentrate is very solid, let it warm up for a minute before stirring it in).  
7.    Serve and enjoy!


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