in Thailand

Cauliflower curry

Spread the love

Ingredients for 4 servings:

  • 1 cauliflower
  • 1 stalk(s) leek
  • 1 tbsp Thai curry paste, yellow
  • 1 tsp sugar
  • 6 tbsp fish sauce
  • 1 can coconut milk, unsweetened
  • Salt
  • pepper
  • 4 kaffir lime leaves
  • 100 g nuts (macademia), roasted
  • 2 tbsp oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Divide the cauliflower into florets and cook in salted water until crisp. Slice the leek. Heat a wok or deep-sided frying pan, add oil, and fry the leek. Add the cauliflower, along with the curry paste, sugar, and fish sauce mixture. Stir to coat the cauliflower and leek evenly. Pour in the coconut milk and reduce briefly, then finely chop the kaffir lime leaves and coarsely chop the nuts. Add both to the curry, season with salt and pepper, and perhaps a squeeze of lemon or lime juice. Serve with cooked rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bavette with Gorgonzola sauce

Cranberry-Pecan-Pie