Red Curry Cabbage Cups

Ingredients

• 1 large green cabbage (Use the outer leaves to form 4–5 cups; thick stalks are trimmed away.)
• salt (For the boiling water.)
• 500 g chicken breast mince
• 1 cup panko crumbs
• 1 spring onion (Finely chopped.)
• 0.333 cup coriander (Chopped.)
• 2 tbsp red curry paste (For the chicken filling.)
• 0.5 tbsp ginger (Grated.)
• 1 tbsp brown sugar
• 1 tsp fish sauce
• 1 lime (Use both the juice and zest.)
• 1 egg
• 2 tbsp red curry paste (For the sauce.)
• 400 ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar

Steps

1. 1

   Bring a large pot of salted water to the boil. Add the whole cabbage and boil for a few minutes, until the outer leaves have softened.

2. 2

   Carefully peel off 4–5 large softened cabbage leaves. Trim away the thick stalks from the leaves.

3. 3

   Place one cabbage leaf at a time into a small bowl, shaping each leaf into a cup.

4. 4

   Place the chicken breast mince, panko crumbs, spring onion, coriander, 2 tablespoons of red curry paste, grated ginger, brown sugar, fish sauce, lime juice and zest, and egg in a bowl. Mix until just combined.

5. 5

   Spoon the chicken filling into the cabbage cups and gently press the filling so each cup holds its shape.

6. 6

   Arrange the filled cabbage cups snugly in an ovenproof pan.

7. 7

   Whisk together the remaining 2 tablespoons of red curry paste, coconut milk, soy sauce, and rice wine vinegar to make the red curry sauce.

8. 8

   Pour the red curry sauce over the cabbage cups.

9. 9

   Bake at 180°C for 45 minutes, until the chicken is cooked through and the sauce is bubbling.

10. 10

    Spoon the sauce over the cabbage cups to serve.

Notes

The source does not specify the exact boiling time beyond saying to boil the cabbage for a few minutes, or the number of cabbage cups produced beyond 4–5 large leaves.

Nutrition per serving

• main
• baked
• one-pan
• chicken
• cabbage
• coconut curry
• Southeast Asian-inspired
• high-protein