Coconut Cauliflower
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 14 1⁄2 ounces coconut milk
- 1 small cauliflower floret
- 2 tablespoons vegetable oil
- 1 1⁄2-2 tablespoons green curry paste (I use Maesri brand)
- 2 tablespoons chopped cilantro
- 1 dash chili powder
- salt
Directions
- Coat the bottom of a thick bottomed skillet with vegetable oil.
- When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
- Pour in the coconut milk and stir in the curry paste until well integrated.
- Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
- Just before serving add the cilantro and salt to taste.
- Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off