This sauce mixture was amazing, but having only cauliflower made it bland. I would definitely make this again with other vegetables like red pepper and maybe a protein like thinly sliced chicken or tofu.
INGREDIENTS
1 (13.5 oz) can coconut milk
3 tablespoons fish sauce substitute (I used 2 tablespoons regular fish sauce)
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon packed light brown sugar
2 teaspoons Thai red curry paste (I used more)
1/8 teaspoons red pepper flakes
2 tablespoons plus one teaspoon vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 large head cauliflower cored and cut into 3/4 inch florets
1/4 cup water
1/4 teaspoon salt
1/4 cup fresh basil, torn into roughly 1/2 inch pieces
protein - chicken or tofu
other vegetables - red pepper
INSTRUCTIONS
1. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until shimmering. Add cauliflower, water, and salt, cover, and cook until cauliflower is tender and translucent, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid is evaporated and cauliflower is tender and well browned, 8-10 minutes (this was originally step 3 but I moved it up)
2. While the cauliflower is cooking, whisk coconut milk, fish sauce, lie zest and juice, sugar, curry paste, and pepper flakes together in a bowl.
3. In a separate bowl, combine 1 teaspoon oil, garlic, and ginger.
4. Clear center of the skillet, add garlic mixture, cook, mashing mixture until fragrant, about 30 seconds. Stir into cauliflower mixture and reduce heat to medium high.
5. Whisk coconut milk mixture to recombine and add to skillet and simmer until slightly thickened, about 4 minutes (I think this part took longer).
Recipe originally from: America's Test Kitchen. The Complete Vegetarian Cookbook.
Comments
Post a Comment