Thai Cauliflower Curry
A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.
Ingredients
| 1 | tablespoon |
olive oil
|
|
| 1 |
yellow onion
peeled, halved and thinly sliced |
||
| 2 | cloves |
garlic
peeled and minced |
|
| 1 ½ | cups |
coconut milk
divided |
|
| 1 ½ | tablespoons |
red curry paste
thai, or to taste |
* |
| ½ | tablespoon |
raw sugar
or regular sugar, or palm sugar |
* |
| 1 ½ | tablespoons |
fish sauce
or to taste, or soy sauce |
|
| ½ |
limes
Juice, or to taste |
* | |
| 12 | ounces |
cauliflower florets
about 1/2 head of cauliflower |
|
| 4 | ounces |
green beans
trimmed and cut into 3-inch pieces |
|
| ¼ | cup |
cilantro
freshly chopped |
|
|
red pepper flakes
or sliced fresh red chili, optional |
* |
Directions
Heat the oil in a large nonstick skillet over medium or medium hight heat until hot.
Add the onions, stirring occasionally, and cook for 6 to 8 minutes, or until the onions become brown and partially caramelized.
Add the garlic, and cook for 1 minute until very fragrant.
Add ½ cup coconut milk, red curry paste, sugar, fish or soy sauce, and lime juice.
Stir well, and cook for about 2 minutes until thickened.
Pour the remaining coconut milk into the skillet, stirring until well incorporated, and bring a boil.
Add the cauliflower florets and green bean pieces, and stir to coat evenly.
Reduce the heat to medium or medium low to maintain a gentle simmer.
Cook for about 8 minutes or until vegetables are tender.
Stir in cilantro and red pepper flakes or chilis if desired.
Serve warm with rice.
Nutrition Facts
Serving Size 349g (12.3 oz)
