Jul 14 2026
Restaurants›Hai Hai›Thai Wok – Tossed Cabbage / Kalum Tod Nam Pla Recipe

Thai Wok – Tossed Cabbage / Kalum Tod Nam Pla Recipe

Inspired by Hai Hai
Time30m
Serves4

Served with coconut red curry dipping sauce.

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Ingredients

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Cabbage Stir-fry

Coconut Red Curry Dipping Sauce

Method

Cabbage Stir-fry

  1. 1

    Prepare the Vegetables

    Shred the green cabbage and julienne the carrot. Mince the garlic cloves.

  2. 2

    Heat the Oil

    In a large wok or skillet, heat the vegetable oil over medium-high heat.

  3. 3

    Stir-fry the Vegetables

    Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant. Add the shredded cabbage and julienned carrot, and stir-fry for about 4-5 minutes until the vegetables are tender but still crunchy.

  4. 4

    Add Seasonings

    Stir in the soy sauce, lime juice, chili flakes, and salt. Continue to stir-fry for another 2 minutes.

  5. 5

    Finish with Cilantro

    Remove from heat and toss in the chopped fresh cilantro. Serve immediately.

Coconut Red Curry Dipping Sauce

  1. 6

    Combine Ingredients

    In a small saucepan, combine coconut milk, red curry paste, brown sugar, and fish sauce.

  2. 7

    Heat the Sauce

    Heat the mixture over medium heat, stirring frequently until it starts to simmer. Allow it to cook for about 3-4 minutes.

  3. 8

    Add Lime Juice and Basil

    Remove from heat and stir in the lime juice and fresh basil leaves. Let it cool slightly before serving.

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