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This recipe for Thai Red Curry Crackslaw or Cabbage Stir Fry is a real throw together and very different from my other Asian style crackslaw recipe. This Thai Red Curry Crackslaw is much easier to make, has fewer ingredients and takes less time. I wanted something quick and easy to once again use up a lot of beef mince and cabbage I had on hand from being a little low on funds. These are two ingredients I love to utilise when I need cut back on the grocery bill.
While I truly believe that curry pastes made fresh and from scratch taste better, I can’t argue with the fact that quick and easy wins the day sometimes. I’ve recommended some of my ‘from scratch’ curries to people and they’ve taken one look and said ‘too many ingredients!’ Most people just want something quick and easy they can make at the end of the day that also is delicious, even if it’s not quite as delicious as a more complex recipe.
Thai curries are a really good example of this. Even most Thai people I know living here, usually turn to store bought paste a lot of the time. The ease of this Thai Red Curry Crackslaw comes mostly from using store bought paste, as well as cutting down on the amount of ingredients and steps needed. There are also no obscure or specialty ingredients. Everything can be found with just a quick stop at a supermarket.
I’ve made a lot of Thai curry based recipes but wanted to do something new and different. A crackslaw recipe is like a stir fry, so I didn’t want to use coconut cream in this Thai Red Curry Crackslaw, because I knew it would add way too much liquid to the recipe. I’ve used coconut milk powder in a recipe before to give a coconut flavour to the dish without adding more liquid. So I knew it would be perfect for this. Being a pantry ingredient, it also is something you can have sitting in the cupboard for whenever you need it. You could always use coconut cream instead though if preferred.
I also used beef in this recipe for Thai Red Curry Crackslaw which may seem odd as most people think of chicken for a Thai red curry. But when I was taught Thai curry recipes from my friend, she said her and her mother would always use chicken for green curry, but beef for red. It really does taste delicious but you can of course use any protein you want, including chicken!
Thai Red Curry Crackslaw
Ingredients
- 2 tbsp coconut oil
- 1 kg beef mince/ground beef
- 2 cubes garlic paste
- 3 tbsp Thai red curry paste
- 4 tbsp coconut milk powder
- 2 tsp fish sauce
- ½ lime, the juice
- salt
- ¼ large cabbage, shredded
- 4 spring onions/shallots/scallions, chopped
Instructions
- Heat coconut oil in a large pot or wok over high heat. Add beef and garlic. Fry stirring frequently until meat is browned.
- Add red curry paste and stir through. Add coconut milk powder, lime juice, and fish sauce. Stir frequently until all the milk powder has dissolved and season with salt.
- Once meat is cooked add in cabbage and shallots. Toss through to coat with the meat and sauce. Cook, tossing or stirring occasionally until cabbage has started to wilt. You still want some crunch to it. Serve.
Notes
Nutrition
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