Red Curry Cabbage Cups

Red Curry Cabbage Cups is a oven-baked recipe ready in 1 h 25 min. It makes 6 servings, each 540 kcal with 24 g protein. Intermediate level, 13 ingredients.

Recipe by @sammymontgoms, adapted and measured by Cookpath.

  • 1 h 25 mintotal
  • Intermediatelevel
  • 540kcal a serving
  • 24 gprotein
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Red Curry Cabbage Cups

What is Red Curry Cabbage Cups

Boiled cabbage leaves wrapped around a chicken filling with red curry paste, ginger and lime, baked in a coconut red curry sauce and served with rice.

More:Oven bake recipesRice recipesChicken recipes

How to make Red Curry Cabbage Cups

Tips from the cook

  • Use as much or as little filling per leaf as you like; a few leaves may be left over.
  • For rolls, wrap tightly and tuck in the ends so the filling stays put.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Sesame Cucumber Carrot Salad25 min · 180 kcalCucumber Dill Salad15 min · 50 kcal

Red Curry Cabbage Cups substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Breadcrumbs2 options
  • Gluten-free breadcrumbs 1:1 by weight
  • Crushed rice cereal or polenta 1:1 by weight

    Check label for gluten.

Red curry paste2 options
  • Vegan red curry paste (labelled without shrimp paste) 1:1

    Read the label: one Aroy-D version lists shrimp powder.

  • Homemade red curry paste with white miso instead of shrimp paste 1:1

    Still soy from the miso.

    Still contains soy.

Egg2 options
  • Flax egg (1 tbsp ground flax + 3 tbsp water) per egg

    Not above 3 eggs, not sponge.

  • 60 g unsweetened applesauce per egg

    Denser.

Soy sauce2 options
  • Tamari (labelled gluten-free) 1:1

    Still soy.

    Still contains soy.

  • Coconut aminos 1:1 (sweeter, use a bit more salt)

    Less salty; dark, sold in health-food aisles.

Spring onions2 options
  • Chives 1:1 by volume, add at end

    Not cooked well.

  • Leek, thin use 1/2 as much (stronger)

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