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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 each yellow onion peeled, halved and thinly sliced

  3. 2 cloves garlic peeled and minced

  4. 1 1/2 cups coconut milk divided

  5. 1 1/2 tablespoons red curry paste thai, or to taste

  6. 1/2 tablespoon raw sugar or regular sugar, or palm sugar

  7. 1 1/2 tablespoons fish sauce or to taste, or soy sauce

  8. 1/2 each lime juice or to taste

  9. 12 ounces cauliflower florets about 1/2 head of cauliflower

  10. 4 ounces green beans trimmed and cut into 3-inch pieces

  11. 1/4 cup cilantro leaves freshly chopped

  12. 1 x red pepper flakes or sliced fresh red chili, optional*

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large nonstick skillet over medium or medium hight heat until hot.

  2. Add the onions, stirring occasionally, and cook for 6 to 8 minutes, or until the onions become brown and partially caramelized.

  3. Add the garlic, and cook for 1 minute until very fragrant.

  4. Add 1/2 cup coconut milk, red curry paste, sugar, fish or soy sauce, and lime juice.

  5. Stir well, and cook for about 2 minutes until thickened.

  6. Pour the remaining coconut milk into the skillet, stirring until well incorporated, and bring a boil.

  7. Add the cauliflower florets and green bean pieces, and stir to coat evenly.

  8. Reduce the heat to medium or medium low to maintain a gentle simmer.

  9. Cook for about 8 minutes or until vegetables are tender.

  10. Stir in cilantro and red pepper flakes or chilis if desired.

  11. Serve warm with rice.

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