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Begin by taking one pound of shrimp and combining it with a quarter cup of coconut milk, a tablespoon of red curry paste, and two tablespoons of fish sauce.
Crack in one egg and add a bit of monk fruit sweetener, then mix everything thoroughly.
Incorporate the sliced kaffir lime leaves and mix again until well combined.
Add the remaining quarter cup of coconut milk and ensure it is fully blended into the mixture.
Prepare three bowls, lining each with shredded cabbage.
Divide the shrimp mixture evenly among the bowls.
If you prefer, you can also wrap the mixture in banana leaves.
Steam the bowls for about 15 to 20 minutes, and your dish is ready to serve.