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.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
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.
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