Prep 30 mins
Cook 1 hr
This recipe is the epitome of all the things Thai food is known for – a perfect marriage of flavour, texture and heat. Keep the pesto separate if serving to a group, so that everyone can alter the heat to their preference.
- 113.39 g unsalted peanuts, lightly toasted
- 4 garlic cloves, chopped
- 29.58 ml finely grated fresh ginger
- 2 serrano peppers (seed if less heat is desired) or 2 Thai chiles, minced (seed if less heat is desired)
- 236.59 ml chopped cilantro
- 59.14 ml of fresh mint
- 29.58 ml low sodium soy sauce
- 7.39 ml toasted sesame oil
- 29.58 ml lime juice
- 1 lime, zest of
- 14.79 ml brown sugar
- 4.92 ml coconut oil
- 4.92 ml toasted sesame oil
- 1 large onion, chopped
- 473.18 ml vegetable stock
- 395.10 ml coconut milk (one 13.5 oz can)
- 395.10 ml water (use the can to measure)
- 236.59 ml cauliflower floret
- 680.38 g sweet potatoes, peeled, chopped and roasted
- In a food processor, combine peanuts, garlic, ginger, chiles, cilantro, mint, soy sauce, sesame oil, lime juice and zest and brown sugar and process until mostly smooth. Set aside.
- In a large pot, heat the oils over medium heat and add the onion.
- Cook, stirring often, until the onion is beginning to turn golden - about 10 minutes.
- Add the vegetable stock, coconut milk, cauliflower and sweet potatoes.
- Bring to a boil, then reduce the heat and simmer, covered, until the cauliflower is very soft.
- Let cool slightly, then pour into a food processor or blender, add the peanut mixture and puree smooth.