Main Course
Cabbage Curry with Coconut Milk (Burmese-Style)
Original name: Cabbage Curry with Coconut Milk
About this dish
This Burmese-style cabbage curry is a quiet revelation: shredded cabbage slowly simmered in a rich, golden coconut gravy, fragrant with garlic, ginger, and a whisper of turmeric. It's a humble dish that transforms simple ingredients into something deeply comforting, with a gentle heat and a sweet, nutty finish.
The secret is letting the cabbage cook low and slow until it's silky and tender, soaking up all the aromatics. Serve it over steamed rice with a side of crispy fried onions for a meal that feels like a warm, delicious secret.
Ingredients
UK and US measurements are both included for every recipe.
Green cabbage
vegetable1 medium head (about 1 kg)
Imperial measurement: 1 medium head (about 2.2 lbs)
Coconut milk (full-fat)
liquid400 ml (one can)
Imperial measurement: 13.5 oz (one can)
Yellow onion
vegetable1 medium, thinly sliced
Garlic cloves
vegetable4 cloves, minced
Fresh ginger
vegetable1 tablespoon, grated
Turmeric powder
spice1 teaspoon
Chili powder (mild)
spice1/2 teaspoon
Vegetable oil
fat2 tablespoons
Salt
seasoning1 teaspoon, or to taste
Fresh cilantro, chopped
herb1/4 cup
Crispy fried onions (for garnish)
other1/2 cup
Method
Prepare the cabbage
5 minutesShred the cabbage into thin strips, about 1/4-inch wide. Set aside.
Sauté aromatics
7 minutesHeat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
Bloom the spices
1 minuteStir in the turmeric and chili powder. Cook for 1 minute, stirring constantly, to toast the spices slightly.
Add the cabbage
2 minutesAdd the shredded cabbage and salt. Toss well to coat the cabbage with the spice mixture.
Pour in coconut milk
20 minutesPour the coconut milk over the cabbage, stir to combine, and bring to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 20 minutes, stirring occasionally, until the cabbage is very tender.
Finish and serve
5 minutesTaste and adjust seasoning. Simmer uncovered for an additional 5 minutes to thicken the sauce slightly, if desired. Garnish with cilantro and, if using, crispy fried onions. Serve hot.
Equipment
- Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Wooden spoon
Nutrition facts
Tips
- For the best texture, shred the cabbage thinly and cook it low and slow, this enhances its natural sweetness.
- If you prefer more heat, add a pinch of cayenne or a sliced fresh chili along with the spices., The curry thickens as it stands, add a splash of water or coconut milk when reheating if it becomes too thick.
- This curry is even better the next day, so consider making it ahead.
Serving suggestions
- Serve over steamed jasmine or basmati rice. Accompaniments like a simple cucumber salad or pickled vegetables add a refreshing contrast.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.