Thai curry cabbage

Anne Aobadia, Emma Shevtzoff (Photo)

8 g Easy
10 + 20 m
Feeling “hot-hot-hot”? Spice up dinner with this easy low-carb side.
Fried green cabbage gets cozy with Thai red curry in a wok near
you. Everyone at your table will celebrate this match!

Ingredients

https://www.dietdoctor.com/recipes/thai-curry-cabbage 2018/01/14, 17>07

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 4 3 tablespoons coconut oil
servings

2 lbs shredded green cabbage

1 tablespoon red curry paste preferably thai
1 teaspoon salt
1 tablespoon sesame oil

Print recipe
Nutrition

Instructions

1. Heat the coconut oil in a frying pan or a wok over high heat.
Add cabbage and curry paste.
2. Sauté until the cabbage begins to turn golden brown, but still is
a little chewy. Stir thoroughly and lower the heat towards the
end.
3. Salt to taste. Add the sesame oil and sauté for another 1–2
minutes and serve!

Tip!

When selecting a green cabbage, go for the ones with tight,

compact heads. And look for a firm stem, rather than limp, for the
freshest taste.

More side dish recipes

https://www.dietdoctor.com/recipes/thai-curry-cabbage 2018/01/14, 17>07

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