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Brothy Red Curry Chicken and Cabbage

Seared chicken thigh and charred cabbage over rice, in a coconut red curry broth built on the fond they leave in the pan.

4 boneless, skin onchicken thighsseasonwith saltolive oilstartskinsidedown ina coldpan,thenturntheheat tomediumleaveundisturbeduntil theskin brownsandreleases,flip, cookthrough,then rest2 large cabbage wedgeschar inthe samepan overhighheat,splashingin waterto softentheinsides2 cloves garlic1 in piece gingermince,then cookovermed-lowheatuntilfragrant2 tbsp red curry paste7 oz coconut milkcook aminute,add thecoconutmilk,andscrapeup thefondboil untilthe coconutmilk splitsand oilrises tothe surface16 oz chicken broth2 tbsp fish sauce1.5 tsp sugara squeeze of lime juiceboil, thenreduce to abrothyconsistencyand cut theheatwhite ricesteamcilantro, jalapeñoslices, a lime wedge,scallion (optional)plateon therice,pouroverthebroth,andgarnish
Read left to right: ingredients enter on the left, each block spans what it consumes. Recipe from cabagges.world Open in the playground
Recipe source 
CHICKEN: 4 boneless, skin on chicken thighs
season with salt CHICKEN
OIL: olive oil
COLD: start skin side down in a cold pan, then turn the heat to medium CHICKEN OIL
SEARED: leave undisturbed until the skin browns and releases, flip, cook through, then rest COLD

CABBAGE: 2 large cabbage wedges
CHARRED: char in the same pan over high heat, splashing in water to soften the insides CABBAGE

GARLIC: 2 cloves garlic
GINGER: 1 in piece ginger
AROMATICS: mince, then cook over med-low heat until fragrant GARLIC GINGER
PASTE: 2 tbsp red curry paste
COCONUT: 7 oz coconut milk
BASE: cook a minute, add the coconut milk, and scrape up the fond AROMATICS PASTE COCONUT
boil until the coconut milk splits and oil rises to the surface BASE

STOCK: 16 oz chicken broth
FISH: 2 tbsp fish sauce
SUGAR: 1.5 tsp sugar
LIME: a squeeze of lime juice
BROTH: boil, then reduce to a brothy consistency and cut the heat BASE STOCK FISH SUGAR LIME

RICE: white rice
steam RICE
GARNISH: cilantro, jalapeño slices, a lime wedge, scallion (optional)
plate on the rice, pour over the broth, and garnish SEARED CHARRED BROTH RICE GARNISH

35 minutes · Serves 2-3

Ingredients

  • 4 boneless, skin on chicken thighs
  • 2 large cabbage wedges
  • 2 Tbsp red curry paste
  • 7 oz coconut milk
  • 16 oz chicken broth
  • 1.5 tsp sugar
  • 2 cloves garlic
  • 1" piece ginger
  • 2 Tbsp fish sauce
  • White rice
  • One bunch cilantro
  • 1 lime

Salt and olive oil for the chicken. Jalapeño slices and scallion are optional at the end.

Notes

The note from the original recipe:

After searing the chicken, leave the fond (the browned chicken residue) on the bottom of the pan. Be careful not to burn it while cooking the garlic and ginger, and try to scrape it up while cooking the curry paste and coconut milk.

That is the part of this recipe the diagram cannot draw. The map shows the chicken and the cabbage leaving on their own branches and the broth being built on a third, but every one of those steps happens in the same pan, and what carries between them is the fond. The recipe format tracks named results, and the browned residue left behind by a step is not one of them — a step hands forward exactly one thing.

Two details worth reading off the map: the chicken starts in a cold pan, so the fat renders as it comes up to temperature rather than seizing, and the coconut milk is deliberately split before the stock goes in. Boiling it until the oil rises is what makes the finished bowl brothy rather than creamy.