Steps
- 1
Heat oil in le Creuset Marmitout Pan over medium heat till smoking. Stir-Fry ginger, onions, pepper and cabbage stalls. Stir in curry paste, cook for 1 minute.
- 2
Pour Coconut Milk over the vegetable and heat gently to a boil. Add frozen Calamari rings and cover the pan. Gently poach of 5 to 7 minutes until the Calamari is cooked through and tender.
- 3
Add cabbage greens, season with salt and pepper, lime juice and coriander. Quickly stir through the greens and allow to steam for a minute or two.
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