Burst of inspiration... and flavor!

The idea for this one came quick..

This is primarily cabbage sauteed in a little oil and then flavored with salad vinegar, fresh ginger, cane sugar, and pinch of salt.  On the side we caramelized onions and fresh minced garlic that was then sauteed with shrimp.  I drained the cabbage and put it on the plate topped with the shrimp and onion mix.

I then used the leftover juice from the cabbage (vinegar, sugar, and ginger) and put it back in the same frying pan and simmered it with green curry and two big spoonfuls of solidified coconut milk/fat as a delightfully fresh sauce.  Color and texture was added with fresh minced cilantro (from the kitchen herb garden) and red bell peppers. mmMMMM!  Perfect blend of flavors lightly accented with coconut and ginger.