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Green Curry Edamame & Cabbage Skillet


1 tsp Extra Virgin Olive Oil

1/4 cup Shallot (chopped)

4 cups Purple Cabbage (thinly sliced)

1 cup Frozen Edamame

2 tbsps Green Curry Paste

1 tsp Chili Flakes


  1. Heat a large pan over medium heat. Add the oil and shallot and sauté until translucent, about three minutes.

  2. Add the cabbage, edamame, and curry paste to the pan. Toss well to coat and sauté for three to five minutes or until the cabbage has softened and the edamame is warmed through.

  3. Divide evenly between plates or bowls and enjoy!


Refrigerate in an airtight container for up to four days.

Serving Size

One serving is about 1 1/3 cup.

Additional Toppings

Chopped cilantro, green onions, and/or nigella seeds.


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