Recipes and Cooking Thai Cauliflower Curry 4.0 (7) 2 Reviews Seek out fish sauce and curry paste in the Asian section of supermarkets or Asian markets for the authentic Thai flavors in this veggie-centric dish. By Laura Marzen, RD, LD Laura Marzen, RD, LD Instagram Website Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Published on October 5, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Ingredients 1 tablespoon canola oil 3 cloves garlic, minced 1 cup unsweetened coconut milk* ⅓ cup reduced-sodium chicken broth 1 tablespoon fish sauce or soy sauce 2 teaspoon packed brown sugar 2 tablespoon green and/or yellow curry paste or 3 tablespoons red curry paste 4 cup cauliflower florets 1 medium red or yellow sweet pepper, seeded and cut into thin bite-size strips 2 cup halved and sliced zucchini ¼ cup thinly sliced fresh basil leaves 1 teaspoon finely shredded lime peel 2 cup hot cooked jasmine rice** Fresh basil leaves Lime wedges Directions In a wok or large nonstick skillet heat oil over medium-high heat. Add garlic; cook 30 seconds. Stir in coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring to boiling; add cauliflower. Return to boiling; reduce heat. Boil gently, uncovered, 5 minutes, stirring occasionally. Stir in the sweet pepper and zucchini. Continue to boil gently about 5 minutes more or until vegetables are just tender, and sauce has thickened slightly, stirring occasionally. Remove from heat. Stir the 1/4 cup thinly sliced basil leaves and the lime peel into cauliflower mixture. Serve over hot cooked rice. Top with fresh basil leaves and serve with lime wedges. Jacob Fox Thai Chicken Curry: Prepare as directed, except substitute 12 oz. skinless, boneless chicken thighs, trimmed and cut into 1-inch strips, for the cauliflower and eggplant for the zucchini.Nutrition analysis per serving: 611 calories, 19 g total fat (12 g sat. fat), 81 mg chol., 861 mg sodium, 84 g carb., 4 g fiber, 5 g sugars, 25 g pro. *Tip: Be sure to stir the coconut milk in the can before measuring, because the solid and liquid may separate in the can. **Tip: For 2 cups cooked rice, in a medium saucepan combine 2 cups water and 1 cup uncooked jasmine rice. If desired, add a little salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the liquid is absorbed and rice is tender. (Or preheat oven to 350°F. Place the 1 cup uncooked rice in a 2-quart square baking dish. Pour 2 cups boiling water over the rice. Cover tightly with foil and bake for 25 to 30 minutes or until tender [you can bake a double batch this same way using 2 cups rice and 4 cups water; chill the extra rice for up to 3 days in the refrigerator].) Rate it Print Nutrition Facts (per serving) 534 Calories 16g Fat 89g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 534 % Daily Value * Total Fat 16g 21% Saturated Fat 11g 55% Sodium 816mg 35% Total Carbohydrate 89g 32% Total Sugars 7g Protein 11g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.