Thai Cauliflower Curry
- 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.
From the Test Kitchen
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.
Be sure to stir the coconut milk in the can before measuring, because the solid and liquid may separate in the can.
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 degrees 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].)
Nutrition Facts (Thai Cauliflower Curry)
- Per serving:
- 534 kcal ,
- 16 g fat
- (11 g sat. fat ,
- 0 mg chol. ,
- 816 mg sodium ,
- 89 g carb. ,
- 6 g fiber ,
- 7 g sugar ,
- 11 g pro.