Red Cabbage Chicken Curry Food

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Steps:

• Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
• Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

RED CABBAGE & CHICKEN CURRY

Steps:

• Add cabbage and onion in a frying pan with heated up coconut oil and fry down with soy sauce.
• Add chicken to fry with cabbage mixture and shake over the turmeric. Add sriracha, chicken stock cube, tom yum paste and a splash of hot water.
• Then once chicken and cabbage has cooked through, add the splash of milk with all the frozen vegetables.
• Turn up the heat and let it boil for 5 minutes. Serve with fluffy white rice.

RED CABBAGE CURRY

Steps:

• Steam potatoes until tender, set aside.
• Saute onions in oil until translucent.
• Add caraway and curry powder to onions, adding enough water to make a paste.
• Add potatoes, cabbage and carrots and about one half cup of water or stock.
• Cook until cabbage and carrots are just tender.
• Serve hot on bed of brown, basmati or jasmine rice.

RED CABBAGE, CAULIFLOWER & COCONUT DHAL

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside.
• Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins. Add the ginger, garlic, spices and curry leaves and fry for 2 mins. Stir through the lentils and most of the cauliflower. Pour over the stock, bring to the boil, lower to a simmer and cook uncovered for 40 mins. Stir through the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut and coriander and chilli, if using.