Serves 2

Time: 45 minutes

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Toasted rice:

½ cup rice, uncooked

3 makrut lime leaves

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1. In a pan over medium low heat, toast rice with lime leaves until rice is deeply golden brown. Toss constantly. Should take about 20-30 minutes.

2. Transfer to mortar and pestle or spice grinder. Process until powder like consistency.

3. Store in a dry container at room temperature up to 2 weeks.

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Coconut peanut sauce:

1 cup coconut milk, unsweetened

½ cup peanuts, unsalted

1 chipotle

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 tsp fish sauce

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1. In a blender, combine all ingredients and process until smooth.

2. Store in fridge for up to 1 week.

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Charred cabbage:

1 head of cabbage, cut into 1 inch rounds or wedges

Kosher salt, to taste

1 cup coconut milk, unsweetened

2 Tbsp fish sauce

Cilantro, mint, sliced chiles and scallions, for serving

Cooked rice, for serving

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1. Season cabbage with salt.

2. In a pan over medium high heat with about 2 Tbsp of oil, sear cabbage until golden brown. About 6 minutes. Use a press if you have it.

3. Flip cabbage, sear for another 3 minutes. Turn off flame to avoid flare up, pour in coconut milk and fish sauce.

4. Turn on heat to medium and bring to boil. Cover with lid and cook for another 10 minutes, until cabbage is tender.

5. Top with toasted rice, chiles and herbs and serve with jasmine rice.

NOTES:

Great for a fast dinner. Make sauce and toasted rice a day before for even faster dinner!