Thai stir-fry with peppers + cabbage

December 8, 2009

After proofreading dozens of pages and writing a dozen more at the Awesome Job That Pays The Bills And Tickles My Brain, I am all out of words.  But let me squeeze out just a handful more to tell you about this:

Thai stir-fry with peppers + cabbage

  • 2 red and 2 yellow bell peppers
  • 1 hot pepper (optional)
  • 1 medium onion
  • 1 can coconut milk
  • 1 tablespoon Thai curry seasoning
  • 1/2 medium cabbage …or at least I think I used cabbage?

  1. In a wok, stir-fry all vegetables on high heat for 2-3 minutes.
  2. Add curry powder and coconut milk.
  3. Let it all simmer on low for 5-7 minutes.

Best enjoyed over rice, on the night of the first snow.

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