Thai cooking often incorporates all flavors to satisfy your taste buds: sweet, salty, sour, and spice. With chunks of cauliflower saturated in a a coconut spicy sauce, this dish will leave you full, happy and healthy.
Coconut Thai Curry
1 medium onion diced
2 tbsp coconut oil
2 tbsp Red Curry Paste (you can make this, but it is easier to purchase it from a grocery store. When you buy it look at the label to ensure there are no preservatives and just ingredients. For example ingredients should include: red chlli, garlic, lemongrass, thai ginger, salt, coriander root, kaffir lime leaf)
1 can coconut milk (ingredients should read: coconut and water. There should be no thickeners or emulsifiers or food coloring)
1 can of water
7 kaffir leaves
1/2 head of cauliflower chopped into little florets
10-15 pieces Organic baby corn chopped into 3’s (frozen is preferable over the can)
3 red Thai chillis for spice
Small bunch of basil leaves whole (10 leaves)
Handful of cilantro roughly chopped
3 tbsp fish sauce
1 tbsp honey
- Heat a wok on medium heat and then add your coconut oil to a hot pan.
- Saute your onions for about 5 minutes or until they are translucent pearly white.
- Add 2 tbsp of Red Curry Paste and further saute for about 2 minutes.
- Pour your can of coconut milk in. Fill the can with water (leaving 1 cm of room at the top) and add to your wok.
- Simmer mixture on medium-low to medium heat. 2 minutes
- Add kaffir leaves and Thai chillis (whole) to the mix and simmer for 5 minutes.
- While your mixture is simmering, cut up your cauliflower into small florets.
- Add your cauliflower to the mixture and cook for 5 minutes.
- Add your baby corn.
- Add your sauces: fish sauce, honey, and squeeze one lime into the mixture.
- Add your basil leaves
- Let the whole dish simmer for another 5-8 minutes until the cauliflower is soft.
- Add your cilantro last and simmer for another 1 minute.
- Serve over a bed of jasmine rice.