Combine shallots and oil in a large saucepan over hight heat; saute for about 2 minutes. Reduce heat to medium; add the chiles, ginger, garlic and turmeric, and saute for 1 minute. Add cabbage, carrot, and mushrooms, and sate for another 1 minutes. Pour in the coconut milk and 1 cup of water; bring the mixture to a boil. Add chicken and soy sauce and simmer uncovered for 5 minutes, stirring occasionally. Mix in tomatoes and snow peat and simmer for 3 minutes, or until the chicken is cooked through. Add the basil and scallion and simmer for 1 minute more. Serve with jasmine rice.
436 calories (less with no rice) per serving
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