Crispy Chili Cabbage with Charred Lime
Ingredients
- 1 small headgreen cabbage
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- 1 tablespoonginger
- 2 tablespoonThai red curry paste
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1lime
- ¼ teaspoonred pepper flakes
- 1 teaspoonsesame oil
Prep
- 01
Slice the green cabbage into 3/4-inch-wide ribbons (about 8 cups).
- 02
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger.
Method
- 01
Heat 3 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering.
- 02
Add the cabbage and cook undisturbed for 3–4 minutes until the bottom chars and browns. Stir and cook another 2–3 minutes until the edges are crispy and golden.
- 03
Push the cabbage to the sides. Add the curry paste to the center of the pan and let it cook for 30 seconds, then stir it into the cabbage.
- 04
Add the soy sauce, rice vinegar, and red pepper flakes. Toss everything together and cook for 1 minute.
- 05
Halve the lime and char the cut sides face-down in the pan for 1 minute until caramelized.
- 06
Drizzle with sesame oil, squeeze the charred lime over the top, and serve immediately.
Spice Tips
The Thai curry paste already packs warmth, but you can dial it up by adding another 1/4 teaspoon red pepper flakes if you like serious heat, or a pinch of cayenne for a sharper burn. For a smoky kick, try a dash of smoked paprika stirred in at the end.