A classy, classic Thai red vegetable curry. Warm your soul with an abundance of aromatic spices and a coconut cream sauce, while zingy ginger and nutritious veg get your immune system into gear.
Thai Red Cauli Curry
Thai Red Cauli Curry
with charred green beans, fluffy jasmine rice & cashew nuts
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cashew Nuts
- Cauliflower Florets
- Coconut Cream
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Fresh Mint
- Green Beans
- Jasmine Rice
- Red Onion
- Red Onions
- Thai Red Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BRIGHT WHITE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Return to the pot, cover with the lid, and set aside until serving.
GOLDEN NUTS
Boil the kettle. Place a pot for the curry over a medium heat. When hot, toast the cashews for 3-5 minutes until light brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 65ml of boiling water and set aside.
COOK UP YOUR VEG
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces for 2-3 minutes until lightly charred. Add a splash of water to cover the base of the pan and steam for 1-2 minutes until slightly softened but still crunchy. On completion, transfer to a salad bowl and season. Wipe down the pot if necessary and return it to the heat with another drizzle of oil. When hot, fry the sliced onion and green beans for 2-3 minutes until lightly browned, but not cooked through. On completion, add to the bowl of cauliflower.
CURRY TIME
Return the pot to a medium heat with another drizzle of oil. When hot, fry the grated ginger and the curry paste to taste for 30-60 seconds until fragrant, shifting constantly. Gradually whisk in the coconut cream and then the diluted stock. Bring to a gentle simmer and allow to reduce for 8-10 minutes until a thick, curry-like consistency.
FINISH UP
When the sauce has thickened, season to taste with salt, pepper, and a sweetener of choice. If you’d like to increase the spice levels, mix in any remaining curry paste. Stir through the cauliflower, onion, and green beans. Simmer for 1-2 minutes until cooked through and flavourful. Remove from the heat on completion. If the sauce is too thick, loosen by gradually mixing in warm water.
DINNER IS SERVED
Dish up some fluffy rice and spoon over the creamy curry. Garnish with the chopped cashews, sliced mint, and chopped chilli. Excellent work!
Jasmine Rice - 75ml
Cashew Nuts - 15g
Vegetable Stock - 5ml
Cauliflower Florets - 150g
Red Onion - 1
Green Beans - 80g
Fresh Ginger - 10g
Thai Red Curry Paste - 10ml
Coconut Cream - 200ml
Fresh Mint - 3g
Fresh Chilli - 1
BRIGHT WHITE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Return to the pot, cover with the lid, and set aside until serving.
GOLDEN NUTS
Boil the kettle. Place a pot for the curry over a medium heat. When hot, toast the cashews for 3-5 minutes until light brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 100ml of boiling water and set aside.
COOK UP YOUR VEG
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces for 2-3 minutes until lightly charred. Add a splash of water to cover the base of the pan and steam for 1-2 minutes until slightly softened but still crunchy. On completion, transfer to a salad bowl and season. Wipe down the pot if necessary and return it to the heat with another drizzle of oil. When hot, fry the sliced onion and green beans for 2-3 minutes until lightly browned, but not cooked through. On completion, add to the bowl of cauliflower.
CURRY TIME
Return the pot to a medium heat with another drizzle of oil. When hot, fry the grated ginger and the curry paste to taste for 30-60 seconds until fragrant, shifting constantly. Gradually whisk in the coconut cream and then the diluted stock. Bring to a gentle simmer and allow to reduce for 10-15 minutes until a thick, curry-like consistency.
FINISH UP
When the sauce has thickened, season to taste with salt, pepper, and a sweetener of choice. If you’d like to increase the spice levels, mix in any remaining curry paste. Stir through the cauliflower, onion, and green beans. Simmer for 2-3 minutes until cooked through and flavourful. Remove from the heat on completion. If the sauce is too thick, loosen by gradually mixing in warm water.
DINNER IS SERVED
Dish up some fluffy rice and spoon over the creamy curry. Garnish with the chopped cashews, sliced mint, and chopped chilli. Excellent work!
Jasmine Rice - 150ml
Cashew Nuts - 30g
Vegetable Stock - 10ml
Cauliflower Florets - 300g
Red Onion - 1
Green Beans - 160g
Fresh Ginger - 20g
Thai Red Curry Paste - 20ml
Coconut Cream - 400ml
Fresh Mint - 5g
Fresh Chilli - 1
BRIGHT WHITE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Return to the pot, cover with the lid, and set aside until serving.
GOLDEN NUTS
Boil the kettle. Place a pot for the curry over a medium heat. When hot, toast the cashews for 3-5 minutes until light brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 100ml of boiling water and set aside.
COOK UP YOUR VEG
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the cauliflower pieces for 2-3 minutes until lightly charred. Add a splash of water to cover the base of the pan and steam for 1-2 minutes until slightly softened but still crunchy. On completion, transfer to a salad bowl and season. Wipe down the pot if necessary and return it to the heat with another drizzle of oil. When hot, fry the sliced onion and green beans for 2-3 minutes until lightly browned, but not cooked through. On completion, add to the bowl of cauliflower.
CURRY TIME
Return the pot to a medium heat with another drizzle of oil. When hot, fry the grated ginger and the curry paste to taste for 30-60 seconds until fragrant, shifting constantly. Gradually whisk in the coconut cream and then the diluted stock. Bring to a gentle simmer and allow to reduce for 10-15 minutes until a thick, curry-like consistency.
FINISH UP
When the sauce has thickened, season to taste with salt, pepper, and a sweetener of choice. If you’d like to increase the spice levels, mix in any remaining curry paste. Stir through the cauliflower, onion, and green beans. Simmer for 2-3 minutes until cooked through and flavourful. Remove from the heat on completion. If the sauce is too thick, loosen by gradually mixing in warm water.
DINNER IS SERVED
Dish up some fluffy rice and spoon over the creamy curry. Garnish with the chopped cashews, sliced mint, and chopped chilli. Excellent work!
Jasmine Rice - 150ml
Cashew Nuts - 30g
Vegetable Stock - 10ml
Cauliflower Florets - 300g
Red Onion - 1
Green Beans - 160g
Fresh Ginger - 20g
Thai Red Curry Paste - 20ml
Coconut Cream - 400ml
Fresh Mint - 5g
Fresh Chilli - 1
BRIGHT WHITE RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Return to the pot, cover with the lid, and set aside until serving.
GOLDEN NUTS
Boil the kettle. Place a large pot for the curry over a medium heat. When hot, toast the cashews for 3-5 minutes until light brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. Dilute the stock with 240ml of boiling water and set aside.
COOK UP YOUR VEG
Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 8-10 minutes until lightly browned but not cooked through. In the meantime, return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced onion and green beans for 4-5 minutes until lightly browned, but not cooked through. Remove from the pot and place in a bowl.
CURRY TIME
Return the pot to a medium heat with another drizzle of oil. When hot, fry the grated ginger and the curry paste to taste for 30-60 seconds until fragrant, shifting constantly. Gradually whisk in the coconut cream and then the diluted stock. Bring to a gentle simmer and allow to reduce for 15-20 minutes until a thick, curry-like consistency.
FINISH UP
When the sauce has thickened, season to taste with salt, pepper, and a sweetener of choice. If you’d like to increase the spice levels, mix in any remaining curry paste. Stir through the cauliflower, onion, and green beans. Simmer for 3-4 minutes until cooked through and flavourful. Remove from the heat on completion. If the sauce is too thick, loosen by gradually mixing in warm water.
DINNER IS SERVED
Dish up some fluffy rice and spoon over the creamy curry. Garnish with the chopped cashews, sliced mint, and chopped chilli. Excellent work!
Jasmine Rice - 300ml
Cashew Nuts - 60g
Vegetable Stock - 20ml
Cauliflower Florets - 600g
Red Onions - 2
Green Beans - 320g
Fresh Ginger - 40g
Thai Red Curry Paste - 40ml
Coconut Cream - 800ml
Fresh Mint - 10g
Fresh Chillies - 2
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