THAI GREEN CAULI CURRY

Aromatic, creamy, fresh, and zingy — just like a good Thai curry should be! The addition of liquid aminos in place of the traditional fish sauce adds a depth of flavor and extra umami goodness.

From Cauliflower Powerby Kathy Kordalis, Ryland Peters & Small

  • Yield: 4 servings

Ingredients

  • 2 Tablespoons coconut oil
  • 2 Tablespoons vegan green curry paste
  • 1 red onion, sliced
  • 4 garlic cloves, crushed
  • 7 ounces cauliflower florets
  • 1 red bell pepper, deseeded and thinly sliced
  • 2 carrots, peeled and sliced diagonally
  • 2 baby bok choy, halved
  • 3½ ounces snow peas
  • 1 Tablespoon sugar
  • 1 Tablespoon liquid aminos (or tamari)
  • 1 can coconut milk (14 ounces)
  • 3 kaffir lime leaves
  • freshly squeezed juice of 1 lime
  • salt and freshly ground black pepper
  • TO FINISH:
  • bunch of purple Thai basil
  • sambal oelek (optional)
  • cooked rice
  • lime wedges

Thai Green Cauli Curry

Directions

  1. In a large pan or wok over medium-high heat, heat 1 Tablespoon of coconut oil, being cautious of its spitting.
  2. Stir curry paste into coconut oil and fry for about 1 minute. 
  3. Turn heat down and add onion. Cook until slightly translucent, about 8 minutes.
  4. Stir in garlic, then add second Tablespoon of coconut oil. 
  5. Add cauliflower, bell pepper, carrots, bok choy, and peas. 
  6. Add sugar, liquid aminos (or tamari), and some salt and pepper. Stir everything together. 
  7. Reduce heat to medium and cook down, stirring, until the carrots are tender-crisp, about 10-15 minutes.
  8. Add coconut milk and kaffir lime leaves, stir and let simmer for about 5 minutes. 
  9. Squeeze the lime juice over, stir, then remove from heat.
  10. Stir in purple Thai basil and sambal oelek, if using. 
  11. Serve over rice with lime wedges.

Note

About the Chef

Kathy Kordalis

Author of Cauliflower Power, Kathy Kordalis is a freelance food stylist, recipe writer, and graduate of Leith’s School of Food and Wine. Her food style draws inspiration from her Australian and Greek heritage. Kathy’s clients include Tesco Online and Waitrose Food Magazine as well as Australian celebrity chef Bill Granger.

More in this category:

« MUKTI’S MUSHROOM CURRY
  • Yield: 4 servings
  • Ingredients:
    • 2 Tablespoons coconut oil
    • 2 Tablespoons vegan green curry paste
    • 1 red onion, sliced
    • 4 garlic cloves, crushed
    • 7 ounces cauliflower florets
    • 1 red bell pepper, deseeded and thinly sliced
    • 2 carrots, peeled and sliced diagonally
    • 2 baby bok choy, halved
    • 3½ ounces snow peas
    • 1 Tablespoon sugar
    • 1 Tablespoon liquid aminos (or tamari)
    • 1 can coconut milk (14 ounces)
    • 3 kaffir lime leaves
    • freshly squeezed juice of 1 lime
    • salt and freshly ground black pepper
    • TO FINISH:
    • bunch of purple Thai basil
    • sambal oelek (optional)
    • cooked rice
    • lime wedges

    Thai Green Cauli Curry

  • Directions:
    1. In a large pan or wok over medium-high heat, heat 1 Tablespoon of coconut oil, being cautious of its spitting.
    2. Stir curry paste into coconut oil and fry for about 1 minute. 
    3. Turn heat down and add onion. Cook until slightly translucent, about 8 minutes.
    4. Stir in garlic, then add second Tablespoon of coconut oil. 
    5. Add cauliflower, bell pepper, carrots, bok choy, and peas. 
    6. Add sugar, liquid aminos (or tamari), and some salt and pepper. Stir everything together. 
    7. Reduce heat to medium and cook down, stirring, until the carrots are tender-crisp, about 10-15 minutes.
    8. Add coconut milk and kaffir lime leaves, stir and let simmer for about 5 minutes. 
    9. Squeeze the lime juice over, stir, then remove from heat.
    10. Stir in purple Thai basil and sambal oelek, if using. 
    11. Serve over rice with lime wedges.
  • Note:

    About the Chef

    Kathy Kordalis

    Author of Cauliflower Power, Kathy Kordalis is a freelance food stylist, recipe writer, and graduate of Leith’s School of Food and Wine. Her food style draws inspiration from her Australian and Greek heritage. Kathy’s clients include Tesco Online and Waitrose Food Magazine as well as Australian celebrity chef Bill Granger.

  • Credit:

    Aromatic, creamy, fresh, and zingy — just like a good Thai curry should be! The addition of liquid aminos in place of the traditional fish sauce adds a depth of flavor and extra umami goodness.

    From Cauliflower Powerby Kathy Kordalis, Ryland Peters & Small

 

 

 

 

 

 

 

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