Ingredients
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1 tablespoon vegetable oil or 1 tablespoon canola oil
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1 large white onion, sliced thin lengthwise
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8 cups cabbage, slivered (about 1/2 a large head)
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1/4 cup chicken broth
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2 medium zucchini, trimmed and sliced
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1 1/2 tablespoons mild curry paste (I use Patek's. this is not Thai curry paste)
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3/4 cup peas, frozen
Instructions
- Heat oil in a large deep skillet over medium-high heat.
- Add onion and stir for one minute.
- Reduce heat to medium and add as much cabbage as will fit.
- Add chicken broth.
- Continue to add cabbage until it's all in the pan and cover the pan: stir occasionally. Cook about 10 minutes.
- Add succhini and curry paste, stirring in to blend.
- Cook on medium, uncovered, until the vegetables are almost tender, about 10 minutes.
- Add frozen peas and continue to cook until the vegetables are done and liquid has evaporated, about 5 minutes.
- Salt and pepper to taste.
- Variations:
- Add chopped garlic and/or ginger.
- Substitute any vegetable other than the cabbage.
- Add some coconut milk near the end.
- Add fresh herbs such as cilantro and basil.