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“A delicious curry accompaniment adapted from Charmaine Solomon's Asian Collection cookbook. I subbed minced chili for fresh chilies and left out 1/2 teaspoon of blacan (fresh shrimp paste) that the original recipe called for. Also I crushed the garlic, rather than chopping it.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put onion, garlic, chili, turmeric and thin coconut cream into a saucepan.
  2. Stir well and bring to simmering point.
  3. Add potato and cook for 10 minutes or until potato is half cooked.
  4. Add cabbage and salt.
  5. Cook for 3 minutes.
  6. Add thick coconut cream.
  7. Stir gently until cabbage is cooked.
  8. Remove from heat and add lemon juice to taste.

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