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.
- 4 ounces unsalted peanuts, lightly toasted
- 4 garlic cloves, chopped
- 2 tablespoons finely grated fresh ginger
- 2 serrano peppers (seed if less heat is desired) or 2 Thai chiles, minced (seed if less heat is desired)
- 1 cup chopped cilantro
- 1⁄4 cup fresh mint
- 2 tablespoons low sodium soy sauce
- 1⁄2 tablespoon toasted sesame oil
- 2 tablespoons lime juice
- 1 lime, zest of
- 1 tablespoon brown sugar
- 1 teaspoon coconut oil
- 1 teaspoon toasted sesame oil
- 1 large onion, chopped
- 2 cups vegetable stock
- 1 2⁄3 cups coconut milk (one 13.5 oz can)
- 1 2⁄3 cups water (use the can to measure)
- 1 cup cauliflower floret
- 1 1⁄2 lbs 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.