Cabbage and Carrot Braised with Coconut Milk | BIG Bites MY

Braised Cabbage with Carrot and Coconut Milk

I love this because the coconutty gravy is so tasty - naturally sweetened by the cabbage and carrot.

Preparation time takes about 20 minutes or so and cooking time takes another 20 minutes but this is really SO EASY LAH! The recipe shown here feeds 1 - 2, just double up accordingly if you are cooking for more.

Perfect with a bowl of hot rice and an omelette!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Cooking time: 20 minutes

Serving: 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1/3 small cabbage
• 1/2 small carrot
• 1 lemongrass
• 1 Thai chili
• 1 tablespoon groundnut oil
• 1 tablespoon chopped garlic
• 1/2 teaspoon chicken stock granules
• 1/2 teaspoon salt
• 1 tablespoon dried shrimps
• 1/4 cup (60ml) coconut milk
• 2/3 cup (160ml) water

Method:

1. Rinse dried shrimps and soak in hot water to soften it. Once it has softened, rough chop dried shrimps.
2. Cut chili into 0.5cm lengths. Deseed. (Skip deseeding if you prefer it spicy).
3. Cut off ends of lemongrass and remove the outer layer. Bash / bruise lemongrass to release flavour.
4. Peel carrot and cut into half moon discs (4mm thickness)
5. Wash and drain cabbage. Cut into strips (about 1cm wide).
6. Heat oil over MEDIUM LOW heat
7. Add chopped dried shrimps and saute until fragrant
8. Add chopped garlic and saute until lightly browned
9. Add cabbage and mix to combine
10. Add 2/3 cup (160ml) water and simmer for a few minutes
11. Add chicken stock granules and salt
12. Cover and simmer for a few minutes over MEDIUM LOW heat
13. Add carrot and lemongrass. Mix to combine.
14. Cover and simmer for a few more minutes until carrot is soft
15. Taste and flavour to your liking
16. Add Thai chili and coconut milk
17. Simmer for another 2 minutes over MEDIUM LOW heat
18. Taste again and flavour to your liking, if needed. Then it’s ready to be served.