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Red Curry with Cabbage & Tempeh

Saturday, February 13, 2010

I'm always looking for new ways to cook cabbage.  And today I added a cabbage & some mushrooms & tempeh to some coconut milk and red curry paste for a simple Thai curry.  And, in the process, I made a handy discovery.  A small can of coconut milk has 28 grams of fat.  It's creamy and delicious but it can quickly turn a healthy meal into an indulgence.  Well, today, I ran out, so I used a small can of coconut milk and a cup of SoDelicous Coconut Milk Beverage.  The result wasn't as creamy as pure coconut milk, but it was more than passable.  I will definitely explore this for future Thai meals.

Cabbage Curry

Red Curry with Cabbage & Tempeh
1 tbs vegetable oil
1 onion, halved & sliced
3 red jalapeno peppers, seeded & julienned
1 head cabbage, cored & chopped
1 lb mushrooms, sliced
1 small can (5.5 oz) coconut milk
1 cup SoDelicous Coconut Milk Beverage. (or more coconut milk)
2 tbs red curry paste (I use Thai Kitchen)
1/4 cup Golden Mountain Sauce (or soy sauce)
4 kaffir lime leaves (optional)
12 oz tempeh, cubed

Whisk together the coconut milks, curry paste, Golden Mountain sauce, lime leaves and tempeh and set aside.  Heat the oil in a saute pan over medium-high heat.  Add the peppers, cabbage and and onion.  Saute just until the cabbage begins to soften, then add the mushrooms.  Continue to saute until the onions are soft and the mushrooms have given off some of their liquid.  Stir in the coconut milk/tempeh mixture and bring to a boil.  Cover, reduce heat and simmer until the cabbage is cooked through.  It's easy to overcook the cabbage, so be attentive.  It should be done in 15-20 minutes, depending on how long you sauteed it.  Serve with rice.

5 Servings:  327 cal (19g fat, 26g carbs, 21g protein)

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2 comments

  1. That looks awesome. Curry is my all time favorite. I've used a pack of silken tofu blended and thinned with a little bit of soy milk as a sub for coconut milk. You don't get that sweetness, but it does keep the creamy! It was also a great way to sneak my little brother tofu, hee hee.

     
  2. ahimsablog Says:
  3. I've had this recipe saved on my computer for a really long time, but tonight I finally got around to actually making it.

    Instead of 3 red jalapenos, I used 1 green. I also used a can of coconut milk instead of a combination. It was delicious - I've never had cabbage made into a curry and I had no idea how delicious it would be.

    Despite it's deliciousness, it was so hot I started sweating. I added a handful of salted cashews to lessen the heat, and they turned out to be a really yummy addition.

    This is something I'm going to be making over and over again. :)

     

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