Thai Curry

This Thai curry is my own concoction. I don't know how authentic it is, but it tastes pretty good. I use cabbage in this recipe, but other vegetables and meats should go well too.

Ingredients:

• Shredded cabbage (or chicken or shredded carrots, snow peas and baby corn)
• Coconut milk
• Garlic
• Ginger
• Habañeros or Green Chillies
• Dhania seeds
• Jeera seeds
• Cinnamon (optional)
• Curry powder (optional)
• Lemongrass (optional)
• Salt

• Heat 2 tablespoons of oil. Brown 2 tsp of jeera. Add the shredded cabbage (about half a cabbage's worth) and saute lightly.
• Dice the habañeros well. Clear some space in the pan and saute the chillies with the cabbage on the side. After some time mix them all up.
• Add a dash of cinnamon, a dash of curry powder and some lemongrass if desired. Grind 4 cloves of garlic, 2 tsp fresh ginger, dozen black peppers and 3 tsp of coriander. Add the paste to the cabbage.
• Saute lightly and add coconut milk and salt. After adding milk, turn down heat and warm for a few minutes. Garnish with shredded basil.