Red Curry Cabbage Cups

• total time: 48 minutes

Ingredients

1 large green cabbage

Chicken filling:

500 g chicken breast mince

1 cup panko crumbs

1 spring onion, finely chopped

1/3 cup coriander, chopped

2 tbsp red curry paste

1/2 tbsp ginger, grated

1 tbsp brown sugar

1 tsp fish sauce

Juice and zest of 1 lime

1 egg

Red curry sauce:

2 tbsp red curry paste

400 ml coconut milk

1 tbsp soy sauce

1 tbsp rice wine vinegar

Directions

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

Carefully peel off 4-5 large leaves. Trim off thick stalks.

Place one cabbage leaf into a small bowl to form a cup.

In a bowl, mix all chicken filling ingredients until just combined.

Spoon filling into cabbage cups and gently press to hold shape.

Arrange cabbage cups snugly in an ovenproof pan.

Whisk all red curry sauce ingredients and pour over cabbage cups.

Bake at 180C for 45 minutes until cooked through and bubbling.

Spoon sauce over to serve.