Cauliflower Thai Red Curry Recipe
Cauliflower Thai Red Curry is a delicious vegetarian dish that brings together the rich flavors of coconut milk, Thai red curry paste, and the mild yet savory taste of cauliflower. This dish is perfect for those who enjoy bold flavors and want to experience the distinctive tastes of Thai cuisine. The tender cauliflower, complemented by the spicy and creamy curry sauce, makes for a satisfying and wholesome dinner. Serve it with sticky rice or lemongrass rice to complete the meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) – heads | 2 |
| Salt | To taste |
| Bay leaves (tej patta) | 2 |
| Sunflower oil | 2 tablespoons |
| Onions – finely chopped | 2 |
| Ginger – finely chopped | 2 teaspoons |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Leaves – finely chopped with stalks | 2 sprigs |
| Thai Red Curry Paste | 1/4 cup |
| Coconut milk | 400 ml |
| Lemon | 1 |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Thai
Course: Dinner
Diet: Vegetarian
Instructions:
-
Prep the Cauliflower:
Begin by bringing a pot of water to a boil and adding salt to taste. Once the water is boiling, add the cauliflower florets and bay leaves. Let it boil for about 2 minutes, then turn off the heat. Drain the water and transfer the cauliflower to a bowl of chilled water to stop the cooking process, keeping the cauliflower firm and preventing it from becoming overcooked. -
Sauté the Spices and Aromatics:
In a pan, heat 2 tablespoons of sunflower oil over medium heat. Add the cardamom pods and cumin seeds, letting them release their aromas. Then, add the finely chopped onions, ginger, and coriander stalks. Sauté for about a minute or until the raw smell dissipates and the onions soften. -
Add the Curry Paste and Coconut Milk:
Stir in the Thai red curry paste and mix well, allowing it to infuse the oil and aromatics. Then, pour in the coconut milk and bring the mixture to a gentle boil. The rich, creamy coconut milk will form the base of the curry sauce. -
Simmer the Cauliflower:
Add the boiled cauliflower to the curry sauce. Let the curry simmer for 8 to 10 minutes, allowing the cauliflower to absorb the flavors of the curry paste and coconut milk. Stir occasionally to ensure the cauliflower is evenly coated with the sauce. -
Final Touches:
Taste the curry and adjust the seasoning as necessary, adding salt if needed. Squeeze in fresh lemon juice to add a burst of citrusy brightness to the curry. Remove from heat once the cauliflower is tender and the flavors have melded together beautifully. -
Garnish and Serve:
Garnish your Cauliflower Thai Red Curry with freshly chopped coriander leaves. Serve the curry hot with sticky rice or lemongrass rice for an authentic Thai experience. You can also pair it with a refreshing veg papaya salad to balance the rich flavors of the curry.
This Cauliflower Thai Red Curry recipe is a perfect example of how simple ingredients can be transformed into a mouthwatering dish full of vibrant, exotic flavors. The combination of coconut milk and Thai red curry paste gives the curry its creamy texture and spicy kick, while the cauliflower adds a delightful crunch. Whether you’re a vegetarian or just looking to try something new, this dish will surely satisfy your taste buds and transport you to the heart of Thailand.
