Day 1/5 of my most popular dinner recipes: red curry cabbage cups 🥬 the most satisfying meal with minimal prep
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
Method
1. Bring a large pot of salted water to the boil. Add whole cabbage and boil for a few minutes until outer leaves soften.
2. Carefully peel off 4-5 large leaves. Trim off thick stalks.
3. Place one cabbage leaf into a small bowl to form a cup.
4. In a bowl, mix all chicken filling ingredients until just combined.
5. Spoon filling into cabbage cups and gently press to hold shape.
6. Arrange cabbage cups snugly in an ovenproof pan.
7. Whisk all red curry sauce ingredients and pour over cabbage cups.
8. Bake at 180C for 45 minutes until cooked through and bubbling.
If you're looking for a unique and flavorful twist on a classic chicken dinner, these red curry cabbage cups are a fantastic choice. What I love about this dish is how it combines the crunchiness and freshness of cabbage leaves with a savory, spiced chicken filling that is both moist and well-seasoned. Using minced chicken breast makes the filling lean yet tender, while ingredients like red curry paste, lime juice, and coriander add layers of vibrant, refreshing flavors. The method of blanching cabbage leaves to soften them just enough to form little edible cups is a clever way to deliver a low-carb option that is gluten-free if you use gluten-free panko or omit it. Baking everything together in a red curry coconut sauce not only cooks the filling thoroughly but also infuses the whole dish with rich aromas and creaminess, making it satisfying even for those who normally prefer heavier meals. From my experience, prepping the filling ahead of time can save you considerable cooking time on a busy evening. You can even assemble the cabbage cups and refrigerate them before baking when ready to eat. This recipe can also be adapted for vegetarians by substituting the chicken mince for firm tofu or textured vegetable protein, combined with a similar seasoning profile. Serving these cabbage cups with a side of steamed jasmine rice or a simple cucumber salad balances the spicy and tangy elements beautifully. Don't forget to spoon extra sauce over the cups when serving, as it adds a luxurious touch and ties all the flavors together. Overall, this recipe is a winner for anyone wanting an easy dinner that looks impressive and delivers big on taste. The use of fresh herbs and the zesty lime kick make it feel light and fresh, perfect for evenings when you want to enjoy something nourishing without spending hours in the kitchen.
