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Thai Cabbage Curry Recipe
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Thai Cabbage Curry

1/2 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 teaspoon Thai fish sauce
1 tablespoon 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
1/3 cup brown sugar
1/2 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.