INGREDIENTS
1 LARGE GREEN CABBAGE
RICE
CHICKEN FILLING:
1 LB GROUND CHICKEN
1 C PANKO CRUMBS
1 GREEN ONION, FINELY CHOPPED
⅓ C CILANTRO, CHOPPED
2 TBSP RED CURRY PASTE
½ TBSP GINGER, GRATED
1 TBSP BROWN SUGAR
1 TSP FISH SAUCE
JUICE AND ZEST OF 1 LIME
1 EGG
RED CURRY SAUCE:
2 TBSP RED CURRY PASTE
1 13.5 OZ CAN OF FULL-FAT COCONUT MILK
1 TBSP SOY SAUCE
1 TBSP RICE WINE VINEGAR
Bring a large pot of salted water to a boil. Add whole cabbage and boil for a few minutes until outer leaves soften.
Carefully peel off 4-8 leaves and trim off thick stalks. My cabbage wasn’t very large so I used two leaves for each cup.
Place cabbage leaves into a small bowl to form a cup.
In a bowl, mix all chicken filling ingredients until just combined.
Spoon filling into cabbage cups and gently mold into a dumpling shape.
Arrange cabbage cups snugly in an ovenproof pan.
Whisk all red curry ingredients and pour over cabbage cups.
Bake at 350F for 45 minutes or until cooked through and bubbling. I like to broil them for a minute or two at the end.
Serve over rice, spoon sauce over cabbage cup, and garnish with cilantro. Enjoy!
Red Curry Cabbage Cups
I have to admit, I’m not very fluent in Indian food but I was intrigued by this recipe when it popped up in my Instagram feed. These viral cabbage cups by Coconut & Bliss are incredible and so simple to make. This dish does pack a punch in the heat department, just ask my poor children who took two bites and lit their mouths on fire. I should have known red curry was spicy but they lived to tell the tale! This is a perfect weekend night in, post-bedtime meal.
