If you've never had red curry melting cabbage before, get ready to fall in love. I've been obsessed with cabbage lately so I experimented with cooking it using different flavors and sauces. So when I made this, I got so excited because it turned out so good!
What Is Red Curry Melting Cabbage?
Red curry melting cabbage features cabbage wedges seared until golden, then smothered in a coconut milk red curry sauce and baked low and slow until the cabbage practically melts into the sauce. The result is tender, saucy, savory sweet, and packed with flavor in every bite.
Why You'll Love Red Curry Melting Cabbage
- Ridiculously easy: One skillet, one baking dish, and a few pantry staples.
- Big flavor, small effort: The oven does most of the work while you sit back and relax.
- Naturally cozy: Creamy, spicy, tangy, and perfect for scooping up with rice.
Equipment You'll Need
- Large Skillet
- 10x15 Baking Dish
- Cutting Board
- Chef's Knife
- Mixing Bowl
Ingredients
Main Ingredients
- Green Cabbage: We are using a whole head here so get one that is about medium-sized.
- Avocado Oil
- White Onion
- Red Bell Pepper
- Garlic
- Ginger
- Red Curry Paste: A Thai chili paste that gives the sauce its signature spicy, aromatic base.
- Full Fat Coconut Milk
- Low Sodium Chicken Broth
- Fish Sauce
- Brown Sugar
- Chili Crisp: A crunchy, spicy chili oil condiment that adds heat and texture.
- Lime Juice
- Salt
- Cornstarch
Garnish
- Cilantro
- Bacon Bits: This is optional but adds some protein to this dish.
Customizations
- Make it vegetarian: Swap the fish sauce for soy sauce and use vegetable broth instead of chicken broth.
- Add protein: Bacon bits or crispy tofu added on top turns this into a full meal.
- Turn up the heat: Add extra chili crisp for more spice.
How to Make Red Curry Melting Cabbage
Sear the Cabbage
Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact.
Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the cabbage wedges cut side down and sear for 2-3 minutes per side until golden, working in batches and adding more oil as needed.
Transfer the seared wedges to a large baking dish, arranging them tightly in a single layer.
Make the Red Curry Sauce
In the same skillet over medium heat, add the remaining avocado oil. Add the onion, bell pepper, garlic, and ginger and cook until softened and fragrant, about 1-2 minutes.
Stir in the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, chili crisp, lime juice, and salt. Bring to a simmer, then add the cornstarch slurry and simmer for 2-3 minutes until slightly thickened.
Bake and Finish
Preheat the oven to 350F. Pour the sauce evenly over the cabbage wedges.
Bake for 50-60 minutes until the cabbage is tender, melty, and the top is golden brown. Garnish with chopped cilantro and bacon bits before serving.
Storage
Store leftover red curry melting cabbage in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Tips to Make the Perfect Red Curry Melting Cabbage
- Sear before you bake: That golden crust adds a depth of flavor you just can't skip.
- Don't rush the bake: The magic happens in those last 20 minutes when the cabbage really softens up.
- Taste before you pour: Adjust the salt and lime juice in the sauce before it goes over the cabbage so every bite is balanced.
Frequently Asked Questions (FAQs)
Can I make red curry melting cabbage ahead of time?
Yes, you can sear the cabbage and make the sauce a day ahead, then assemble and bake when ready to eat.
What can I serve with this dish?
Steamed jasmine rice is the perfect partner to soak up all that sauce. You can also serve this with chicken, pork chops, or even steak to make it a full, balanced meal.
Is this red curry melting cabbage recipe spicy?
It has a mild to medium heat from the curry paste and chili crisp, but you can easily adjust it up or down.
Can I use a different type of cabbage?
Napa cabbage works too, just reduce the bake time slightly since it's more delicate. Red cabbage works too but you may need to increase the bake time since it is thicker.
What if I don't have chili crisp?
A dash of chili oil, sriracha, or red pepper flakes works as a swap.
Related Recipes You'll Love
- Garlic Butter Melting Cabbage
- Marry Me Melting Cabbage
- Napa Cabbage Rolls
- Chinese Cabbage Stir-Fry with Garlic
- Thai Noodle Salad with Peanut Sauce
Red Curry Melting Cabbage
Equipment
Ingredients
Main Ingredients
- 1 medium green cabbage cut into 8 wedges
- 3 tablespoon avocado oil divided
- ½ white onion diced
- ½ red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 3 tablespoon red curry paste
- 1 can (13.5 fl oz) full-fat coconut milk
- 1.5 cups low-sodium chicken broth
- 3 tablespoon fish sauce
- 2 tablespoon brown sugar
- 1 teaspoon chili crisp
- 2 tablespoon lime juice
- ¼ teaspoon salt adjust to taste
- 1 teaspoon cornstarch + 1 tablespoon water to make cornstarch slurry
Garnish
- Chopped cilantro
- Bacon bits
Instructions
- Cut the cabbage into 8 wedges by slicing through the core so each wedge stays intact and doesn't fall apart.1 medium green cabbage
- Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the cabbage wedges cut side down and sear for 2-3 minutes per side until golden, cooking in batches and adding another 1 tablespoon oil between batches as needed.3 Tbsp avocado oil
- Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them tightly in a single layer.
- In the same skillet over medium heat, add the remaining avocado oil. Add the onion, red bell pepper, garlic, and ginger and cook until softened and fragrant, about 1-2 minutes.½ white onion, ½ red bell pepper, 2 cloves garlic, 1 Tbsp ginger
- Stir in the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, chili crisp, lime juice and salt. Bring to a simmer, then add the cornstarch slurry and simmer for 2-3 minutes until slightly thickened.3 Tbsp red curry paste, 1 can (13.5 fl oz) full-fat coconut milk, 1.5 cups low-sodium chicken broth, 3 Tbsp fish sauce, 2 Tbsp brown sugar, 1 tsp chili crisp, 2 Tbsp lime juice, ¼ tsp salt, 1 tsp cornstarch + 1 tablespoon water
- Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges. Bake for 50-60 minutes until the cabbage is tender, melty, and the top is golden brown.
- Once finished, garnish with chopped cilantro and bacon bits.Chopped cilantro, Bacon bits
Lynne says
Made this tonight for dinner. It was delicious! Always on the lookout for cabbage dishes and this will go into our regular rotation. Made it pescatarian as we substituted vegetable stock and didn’t use bacon. We served with pan seared sable fillets.
Herman says
So glad you liked this one! I will be sharing more cabbage recipes soon 🙂
Pam says
Can this melting curry be frozen..like batch cooking..thks
Herman says
Yes it can be frozen but note that the cabbage texture may change a bit