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.
peeled, halved and thinly sliced
peeled and minced
red curry paste
thai, or to taste
or regular sugar, or palm sugar
or to taste, or soy sauce
or to taste
about 1/2 head of cauliflower
trimmed and cut into 3-inch pieces
red pepper flakes
or sliced fresh red chili, optional
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.