Spicy Thai Red Curry Cabbage

A quick, low-carb side dish that pairs fried green cabbage with bold Thai red curry paste for a fiery, flavorful bite.

• Prep10 min
• Cook20 min
• Total30 min
• DifficultyEasy
• Servings4

This dish is all about big, bold flavors with minimal effort. Shredded green cabbage gets a quick sear in coconut oil, then tossed with spicy red curry paste until it's slightly charred and chewy.

A final drizzle of sesame oil adds a nutty finish. It's a fantastic, budget-friendly side that comes together in under 30 minutes and will wake up any meal.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• 3 tbsp coconut oil
• 1 tbsp red curry paste preferably Thai
• 2 lb shredded green cabbage
• 1 tsp salt
• 1 tbsp sesame oil

Converted amounts are rounded.

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Method

1. Heat the coconut oil in a large frying pan or wok over high heat until shimmering.
2. Add the red curry paste and stir-fry for about 1 minute until fragrant.
3. Add the shredded cabbage and toss to coat evenly with the oil and paste.
4. Sauté over high heat, stirring occasionally, until the cabbage begins to turn golden brown and is still slightly chewy, about 8–10 minutes. Reduce heat toward the end if needed to prevent burning.
5. Season with salt to taste, then drizzle with sesame oil.
6. Continue sautéing for another 1–2 minutes, stirring well, then serve immediately.

💡 Tips

• For extra heat, add a pinch of red pepper flakes with the curry paste.
• Use a mandoline or food processor to shred the cabbage quickly and evenly.
• Serve alongside grilled chicken, fish, or tofu for a complete meal.

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Inspired by a recipe from Diet Doctor