Thai Red Curry with Cauliflower (Recipe #33)

I love working with the spice curry and curry paste. It has such a unique flavor! This Thai red curry with cauliflower called for red curry paste that was mixed with coconut milk to create a flavorful sauce. This sauce was poured over steamed cauliflower and I topped it over rice!

I really enjoyed this recipe and will be making it again! It was easy to make and delicious. I started by steaming cauliflower in a pan. Then, I added some garlic and ginger. After the garlic and ginger smell started to fill my kitchen, I covered it with the sauce I prepared on the side--coconut milk, fish sauce substitute, brown sugar, red curry paste, lime juice/zest, and red pepper flakes. I let the mixture simmer on the stove until the liquid began to thicken. I removed it from the heat and stirred in basil.

This was my first time adding basil to a curry. I liked this addition because it added a freshness to every couple bites. The basil complimented the curry, ginger, and garlic very well! I am learning a lot about the combination of flavors and textures through cooking these different recipes. I would never have thought to add fresh herbs at the end to add freshness and additional flavor. I am going to keep this method in my back pocket!

Taste: 10/10-So good!

Level of difficulty: 1/5

Notes for next time: I would replicate the recipe just as it is! There is a variation of this recipe included in America’s Test Kitchen Vegan for Everybody cookbook, so that is what I will be trying. The variation calls for bell peppers and tofu instead of the cauliflower.