Shrimp and Cabbage Curry

Name: Shrimp and Cabbage Curry
Cuisine: Asian, Indian
Ingredients: 1 red bell pepper, ribs and seeds removed, coarsely chopped; 2 red Thai chiles or 1 small red Fresno chile, seeds removed if desired, coarsely chopped; 1 lemongrass stalk, bottom third only, tough outer layers removed, finely chopped; 4 garlic cloves, smashed; 1 4" piece ginger, peeled, finely grated; 2 Tbsp. smoked paprika; 2 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. ground turmeric; Kosher salt; 3 Tbsp. (or more) virgin coconut oil; ½ medium head of green cabbage, cut into 4 wedges through root end; 1 13.5-oz. can unsweetened coconut milk; Kosher salt; 1 lb. large shrimp, shelled, deveined; 4 scallions, chopped; 2 tsp. finely grated lime zest; 2 Tbsp. fresh lime juice; Small handful of torn tender herbs (such as cilantro, basil, and/or mint); Lime wedges (for serving)