Friday, June 9, 2017

Thai Napa Cabbage

Simple, easy and comforting vegetable side dish.  One pot convenience with short list of ingredients. The addition of the peanut butter to the coconut milk is what gives it that Thai flavor.  To keep it vegan, I avoided using fish sauce and opted to utilizing salt.  It still works.  So comforting.

Thai Napa Cabbage

  • 1 tsp coconut oil
  • 1-inch ginger, minced
  • 1 large clove garlic, minced
  • 1 onion, sliced
  • 1 tsp curry powder
  • 1 can full fat coconut milk, about 2 cups
  • 2 tbsp peanut butter
  • about 20 napa cabbage leaves, cut into 1-inch strips
  • 1 tsp salt to taste
  • 3 pieces dried chili pepper, crushed or 1/2 tp 1 tsp red pepper flakes

Heat the coconut oil to medium heat in a saute pan.  Saute the ginger, garlic and onion in the heated oil.  Add the curry powder.  Saute the vegetables and spice till onion is translucent.  Add the coconut milk and  heat through.  Add the peanut butter.  Add the napa cabbage.  Season with salt.  Add the chili pepper.

Serve over rice.

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