Thai Cauliflower

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Thai Cauliflower

 

 

4 teaspoons peanut oil

1 brown (yellow) onion, thinly sliced

1 garlic clove, crushed

400 ml (13 1/2 fl oz) can coconut cream

8 teaspoons Thai red curry paste

8 teaspoons vegan " fish " sauce (see condiments) -OR- GF soy sauce

4 teaspoons lime juice

4 teaspoons grated palm sugar

600 g (21 oz) cauliflower, trimmed, cut into florets

1 bunch snake beans, cut into 5 cm (2 " ) lengths

1/2 cup fresh coriander (cilantro) leaves, chopped

1 long red chilli, thinly sliced

 

 

1. Heat a wok over high heat. Add oil. Swirl to coat. Add onion.

Stir-fry for 5 minutes or until onion has softened.

 

2. Add garlic. Stir-fry for 1 minute.

 

3. Spoon thick top layer of coconut cream into wok. Add curry paste.

Cook, stirring,

for 3 minutes or until oil separates and rises to the top.

 

4. Add " fish " sauce, lime juice, palm sugar and remaining coconut

cream. Bring to the boil. Reduce heat to medium-low.

 

5. Add cauliflower and beans. Simmer for 5 to 10 minutes or until

vegetables are tender.

 

6. Transfer to a dish. Sprinkle with coriander (cilantro) and chilli.

Serve.

 

 

Serves 4.