4 tbsp olive or coconut oil
3 cups sliced Napa cabbage
1 lb boneless chicken breast
1 large onion finely diced
1 tbsp crushed garlic
1 1/2 cup chicken bone broth
1 can full fat coconut milk (mine was 13.5 oz)
2 tbsp red curry paste
1 lime
4 green onions chopped
1/2 cup cilantro chopped
Sauté cabbage in 1 tbsp oil until wilted, take off heat, salt and set aside.
Sauté chicken in 2 tbsp oil until seared on all sides, chicken should not be fully cooked, set aside.
Sauté onions in 1 tbsp oil until tender, stir in garlic and sauté 1 minute more. Lower heat and stir in broth, red curry paste, and coconut milk. Simmer uncovered 30 minutes, add chicken and simmer 10 more minutes. Remove from heat and stir in cabbage, juice of the lime, cilantro, and green onion.
This was tasty! The 2 recipes I combined called for 3 shallots instead of the onions and garlic, but I could find them, next round! Next round I will add fish sauce and try chicken thighs. Perhaps some mushrooms and/or lemongrass. I’ll have some shrimp for the Hubby.
and I luv combining recipes to have flexibility with what’s availble at the market.
