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Thai Cauliflower Curry

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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.

 

Yield

2 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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1 yellow onion
peeled, halved and thinly sliced
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2 cloves garlic
peeled and minced
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1 ½ cups coconut milk
divided
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1 ½ tablespoons red curry paste
thai, or to taste
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½ tablespoon raw sugar
or regular sugar, or palm sugar
*
1 ½ tablespoons fish sauce
or to taste, or soy sauce
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½ limes
Juice, or to taste
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12 ounces cauliflower florets
about 1/2 head of cauliflower
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4 ounces green beans
trimmed and cut into 3-inch pieces
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¼ cup cilantro
freshly chopped
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red pepper flakes
or sliced fresh red chili, optional
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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1 each yellow onion
peeled, halved and thinly sliced
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2 cloves garlic
peeled and minced
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355 ml coconut milk
divided
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23 ml red curry paste
thai, or to taste
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7.5 ml raw sugar
or regular sugar, or palm sugar
*
23 ml fish sauce
or to taste, or soy sauce
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0.5 each limes
Juice, or to taste
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346.8 ml/g cauliflower florets
about 1/2 head of cauliflower
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115.6 ml/g green beans
trimmed and cut into 3-inch pieces
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59 ml cilantro
freshly chopped
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1 x red pepper flakes
or sliced fresh red chili, optional
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 45185% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 860mg 36%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 77%
Calcium 9% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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