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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A delicious curry accompaniment adapted from Charmaine Solomon's Asian Collection cookbook. I subbed minced chili for fresh chilies and left out 1/2 teaspoon of blacan (fresh shrimp paste) that the original recipe called for. Also I crushed the garlic, rather than chopping it. Ingredients:
1 onion, finely sliced |
1 garlic clove, crushed |
2 teaspoons minced red chilies |
1/2 teaspoon ground turmeric |
250 ml thin coconut cream |
1 large potato, peeled and diced |
3 cups coarsely shredded cabbage |
1 teaspoon salt |
250 ml thick coconut cream |
lemon juice |
Directions:
1. Put onion, garlic, chili, turmeric and thin coconut cream into a saucepan.
2. Stir well and bring to simmering point.
3. Add potato and cook for 10 minutes or until potato is half cooked.
4. Add cabbage and salt.
5. Cook for 3 minutes.
6. Add thick coconut cream.
7. Stir gently until cabbage is cooked.
8. Remove from heat and add lemon juice to taste.
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