Thai Cabbage Curry

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

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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Thai Cabbage Curry