I like a quick and delicious meal, don’t you? Over the years I’ve spent time developing my pallet to discern ingredients from dining out dishes. Learning that most dinners can be prepared in 30 minutes or less encourages many novice cooks, and even those who are a bit afraid to tackle the restaurant dishes they love.
This vegetarian red curry as a one-pan meal which can be scaled to any size, and certainly you can add and stable white fish, seafood, or chicken and consider it a success. I chose vitamin rich cauliflower because I'm working on minimizing animal protein in my diet, and it holds up nicely to almost any length of simmer.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 4 servings
- jasmine rice - 6 cups cooked
- peanut oil - 3 Tbs
- shallot - 4, sliced thin
- garlic - 2 cloves, minced
- ginger - fresh, 3 inch knob minced
- lemongrass - 3 inch stalk, shaved
- sea salt - 1/4 tsp
- sugar - 1/2 tsp
- red curry paste - 2-3 Tbs to taste
- coconut milk - 1 can
- water - 1 cup
- red pepper - 1 seeded, cut into 1/4 inch strips
- yellow pepper - 1 seeded, cut into 1/4 inch strips
- cauliflower - 1/2 head, cut or pulled into 1/2 to 1 inch pieces
- thai basil - 1/4 cup leaves, or about a handful
Start the water boiling for the jasmine rice and prepare to package directions. Remember to fluff the rice when it's done or you'll end up with mush when you are ready to serve the vegetable red curry.
Heat the peanut oil on medium heat in a deep pan or wok.
Peel and thinly slice shallots garlic, and ginger. Mince the garlic and ginger to a paste. If you prefer, pulse all including lemongrass in a food processor to save time.
Add shallot, garlic, ginger, lemongrass, red curry paste, sugar and salt to the pan and saute for 3-5 minutes until fragrant.
Add coconut milk and water and raise heat to medium high, bringing to a slow boil. Stir and add peppers and cauliflower, cook for about 3 minutes stirring frequently. You don't want the milk to boil rapidly or it will curdle.
Reduce heat to low, add basil, and simmer another 5 minutes or until the liquid has thickened and the vegetables are tender. Taste and adjust seasoning as needed. I sometimes add a dash or two of soy or fish sauce at this point if it needs more salt.
If you've never made a garlic paste, it's a very handy technique and a great show to impress guests who may linger in the kitchen while you prep. I found this video for you that provides step-by-step instructions. Try it!