Ingredients
½ head green cabbage cored and cut into roughly 2 inch chunks
2 cloves garlic chopped
1 small green pepper, cored, seeded and sliced lengthwise into strips
1 onion chopped
1 tsp Thai fish sauce
1 tbsp red or green Thai curry paste
1 inch piece of fresh ginger sliced into thin coins
2 stalks of lemongrass cut into 3 inch lengths
1 lime sliced into wedges
2 cups water
1 can coconut milk
⅓ cup brown sugar
½ pint baby tomatoes
1 small bunch basil leaves
Directions
1
Combine all of the ingredients except the tomatoes and the basil in a pot or saucepan to a simmer over medium high heat. Cover and cook for approximately 10-20 minutes until cabbage has softened. Add the tomatoes and the basil and cook five minutes longer. Serve immediately over jasmine rice.
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Ingredients
½ head green cabbage cored and cut into roughly 2 inch chunks
2 cloves garlic chopped
1 small green pepper, cored, seeded and sliced lengthwise into strips
1 onion chopped
1 tsp Thai fish sauce
1 tbsp red or green Thai curry paste
1 inch piece of fresh ginger sliced into thin coins
2 stalks of lemongrass cut into 3 inch lengths
1 lime sliced into wedges
2 cups water
1 can coconut milk
⅓ cup brown sugar
½ pint baby tomatoes
1 small bunch basil leaves
Directions
1
Combine all of the ingredients except the tomatoes and the basil in a pot or saucepan to a simmer over medium high heat. Cover and cook for approximately 10-20 minutes until cabbage has softened. Add the tomatoes and the basil and cook five minutes longer. Serve immediately over jasmine rice.