Red Curry Cabbage Cups
Red Curry Cabbage Cups
Ingredients
- 1 large green cabbage
For the Chicken Filling
- 500 g chicken breast mince
- 1 cup panko crumbs
- 1 spring onion, finely chopped
- 1/3 cup coriander, chopped
- 2 tablespoons red curry paste
- 1/2 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 1 lime, juice and zest of
- 1 egg
For the Red Curry Sauce
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
Instructions
- 1
Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil. Carefully add the whole green cabbage to the boiling water and boil for a few minutes until the outer leaves soften, about 5 minutes.
⏱️ 10 min•🌡️ 180
- 2
Carefully remove the cabbage from the pot and peel off 4-5 large, softened outer leaves. Trim off any thick stalks from these leaves to make them more pliable.
⏱️ 5 min
- 3
Place one cabbage leaf into a small bowl, gently pressing it to form a cup shape. Repeat with the remaining leaves.
⏱️ 3 min
- 4
In a separate medium-sized bowl, combine all the chicken filling ingredients: chicken breast mince, panko crumbs, finely chopped spring onion, chopped coriander, 2 tablespoons red curry paste, grated ginger, brown sugar, fish sauce, lime juice and zest, and the egg. Mix until just combined, being careful not to overmix.
⏱️ 7 min
- 5
Spoon the prepared chicken filling into each cabbage cup, gently pressing the filling to help the cabbage maintain its cup shape.
⏱️ 5 min
- 6
Arrange the filled cabbage cups snugly in an ovenproof pan, ensuring they fit closely together to prevent them from unraveling during baking.
⏱️ 2 min
- 7
In a small bowl, whisk together all the red curry sauce ingredients: 2 tablespoons red curry paste, coconut milk, soy sauce, and rice wine vinegar. Pour this mixture evenly over the arranged cabbage cups in the pan.
⏱️ 3 min
- 8
Bake in the preheated oven for 45 minutes, or until the chicken filling is cooked through and the sauce is bubbling.
⏱️ 45 min•🌡️ 180
- 9
Serve the red curry cabbage cups hot, spooning additional sauce from the pan over each cup before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Curry Cabbage Cups
- 1 large green cabbage
For the Chicken Filling
- 500 g chicken breast mince
- 1 cup panko crumbs
- 1 spring onion, finely chopped
- 1/3 cup coriander, chopped
- 2 tablespoons red curry paste
- 1/2 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 1 lime, juice and zest of
- 1 egg
For the Red Curry Sauce
- 2 tablespoons red curry paste
- 400 ml coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
Instructions
- 1
Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil. Carefully add the whole green cabbage to the boiling water and boil for a few minutes until the outer leaves soften, about 5 minutes.
⏱️ 10 min•🌡️ 180 - 2
Carefully remove the cabbage from the pot and peel off 4-5 large, softened outer leaves. Trim off any thick stalks from these leaves to make them more pliable.
⏱️ 5 min - 3
Place one cabbage leaf into a small bowl, gently pressing it to form a cup shape. Repeat with the remaining leaves.
⏱️ 3 min - 4
In a separate medium-sized bowl, combine all the chicken filling ingredients: chicken breast mince, panko crumbs, finely chopped spring onion, chopped coriander, 2 tablespoons red curry paste, grated ginger, brown sugar, fish sauce, lime juice and zest, and the egg. Mix until just combined, being careful not to overmix.
⏱️ 7 min - 5
Spoon the prepared chicken filling into each cabbage cup, gently pressing the filling to help the cabbage maintain its cup shape.
⏱️ 5 min - 6
Arrange the filled cabbage cups snugly in an ovenproof pan, ensuring they fit closely together to prevent them from unraveling during baking.
⏱️ 2 min - 7
In a small bowl, whisk together all the red curry sauce ingredients: 2 tablespoons red curry paste, coconut milk, soy sauce, and rice wine vinegar. Pour this mixture evenly over the arranged cabbage cups in the pan.
⏱️ 3 min - 8
Bake in the preheated oven for 45 minutes, or until the chicken filling is cooked through and the sauce is bubbling.
⏱️ 45 min•🌡️ 180 - 9
Serve the red curry cabbage cups hot, spooning additional sauce from the pan over each cup before serving.
⏱️ 1 min