Description
Traditional Thai red curry loaded with veggies. Cauliflower, carrots, red bell peppers & more give this curry the perfect flavor & texture.
Ingredients
Scale
- 4 cups jasmine rice or brown rice
- salt & pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp freshly ground ginger
- 2 cloves garlic (minced)
- 1 red bell pepper (cut into thin strips)
- 3 carrots (peeled & sliced)
- 2 tbsp red curry paste
- 1/2 head cauliflower (chopped)
- 1 14 oz can coconut milk
- 2 tsp soy sauce
- 1 lime (juiced)
- cilantro ((optional, for garnish))
- Sriracha sauce ((optional, for extra spice))
- Red pepper flakes ((optional, for extra spice))
Instructions
- Cook 4 cups of rice, according to the package's instructions. Once done, set aside for serving with the curry.
- Heat 1 tbsp olive oil in a large, deep-sided skillet over medium high heat. Add the carrots, bell pepper, ginger, and garlic to the pan, stirring occasionally. Cook until the vegetables are tender, about 5 – 7 minutes.
- Add 2 tbsp red curry paste to the skillet and stir to coat the vegetables. Turn down the heat to medium low and cook for 2 minutes.
- Add the coconut milk and cauliflower, stir to combine. Add 1/4 cup – 1/2 cup of water, enough so that the contents of the skillet are almost completely covered by the liquid.
- Bring the skillet to a boil, reduce the heat and simmer for 15 – 20 minutes, until the cauliflower is cooked to your desired softness.
- Remove the skillet from the heat. Stir in the soy sauce and lime juice. Add salt and pepper to taste.
- Optionally: garnish with cilantro and serve with Sriracha or red pepper flakes for extra spice.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Chinese