Description
These Thai Coconut Curry Cabbage Rolls offer a vibrant, soul-warming fusion of aromatic Thai flavors and tender cabbage. Featuring a savory ground chicken filling infused with fresh ginger and garlic, each roll is nestled in a rich, creamy coconut milk and red curry sauce. Perfect for a cozy dinner or meal prep, this nutrient-dense, low-carb dish brings an exotic, restaurant-quality experience to your home kitchen in a single baking dish.
Ingredients
1 large head of green cabbage
1 lb ground chicken
1/2 cup jasmine rice, cooked
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) full-fat coconut milk
2 tbsp red curry paste (shrimp paste free)
1 tbsp soy sauce or coconut aminos
1 tsp brown sugar
1 lime, juiced
Instructions
Bring a large pot of water to a boil and blanch the whole head of cabbage for 3–5 minutes until pliable.
Remove 8–10 leaves and set aside to cool.
In a mixing bowl, combine ground chicken, cooked rice, half of the cilantro, half the garlic, and half the ginger.
Place a spoonful of filling in the center of each leaf, fold in the sides, and roll tightly.
Place rolls seam-side down in a baking dish.
In a skillet, whisk coconut milk, red curry paste, remaining garlic/ginger, soy sauce, and sugar; simmer for 5 minutes.
Pour the sauce over the cabbage rolls.
Cover with foil and bake at 375°F (190°C) for 30–35 minutes until the chicken is cooked through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Ensure your red curry paste does not contain shrimp paste to keep this recipe suitable for those avoiding shellfish.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 2 rolls
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg