Author: Jolly Nanda

Ingredients:

• 15ml (1 tbsp) Sesame Oil
• ½ head of cabbage (3-4 cups, finely shredded)
• 1 medium shallot, thinly sliced
• 10 small Yukon Gold potatoes, cut into halves or quarters (your preference)
• 250 grams (1 cup) frozen green peas
• 2 stalks lemongrass
• 4g raw ginger (1 tablespoon)
• 4 cloves minced garlic
• Fresh ground pepper to taste (minimum of ½ tsp)
• Salt, to taste (minimum of ½ tsp)
• 5g sweet curry powder (1 tsp)
• 5g hot curry powder (1 tsp)
• 5g coriander (1 tsp)
• 15ml (1 tbsp) Lime Juice
• 15ml (1 tbsp) Jolly’s Hot Chili Oil (or more, to taste)
• 5 cups vegetable broth (you can use stock instead or match the liquid to a protein if you’re using one)
• 1 can coconut milk (443ml or 15oz)
• Chopped cilantro, to taste

Directions:

• In a large Dutch oven, sautée your shredded cabbage and thinly sliced shallot in the sesame oil, minced garlic, and pepper. Cook for 5 to 6 minutes on medium until the cabbage shows signs of softening. Be sure not to fully cook the cabbage. Turn off the heat source and remove the cabbage from the Dutch oven, set aside. 
• For the next steps, be careful when adding cold ingredients into the pot; some cookware may crack.
• Chop your lemongrass and ginger into pieces (this increases the surface area and therefore the flavor!) and put them into loose leaf tea infusers (no hunting for them later!). 
• Put the infusers in the pot with your broth, pepper, salt, curry powders, coriander, lime juice, and Jolly’s Hot Chili Oil. Add in the potatoes. Return heat to medium high, bringing the contents to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
• Remove the infusers with the ginger and lemongrass. Add in your sautéed cabbage, frozen peas, chopped cilantro (to taste) and coconut milk. Mix the contents together and simmer for another 5 to 10 minutes. 

Recommended Garnishes (presented in a garnish buffet for diners):

Optional Vegetables:

• Thai Peppers (Red, Green – if you like a lot of heat)
• Bok Choy
• Celery
• Snow Peas
• Parsnips