Description
Dive into the vibrant and tantalizing flavors of this mouthwatering Thai Red Curry Cauliflower Skillet recipe!
Ingredients
Scale
Base Ingredients:
- 1 medium to large cauliflower, approx. 2 lbs. 12 oz. (+/-) *
- 1 cup water, divided *
Thai Red Curry Sauce Ingredients:
- 1 – [ 13.5 oz. can ] light coconut milk (from can) (+/-) *
- 3 Tablespoons + 1 teaspoon Thai Red Curry Paste (+/-) *
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon pure maple syrup
- 1 teaspoon lime juice
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- ½ teaspoon curry powder *
- ¼ teaspoon sweet paprika
- Pinch dried coriander (+/-)
- 1/8 teaspoon crushed red pepper flakes (+/-)
- Pinch to ½ teaspoon sea salt (+/-)
- Pinch cayenne pepper (+/-)
- 2 teaspoons cornstarch (or arrowroot powder) (+/-)
Other Ingredients:
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed
- 5 green onions, sliced
Optional Toppings:
- Sliced green onions
Instructions
- Place all the Thai Red Curry Sauce Ingredients in a small bowl, whisk well to incorporate all the ingredients. Set aside.
- Core and cut the cauliflower into 3/4 -inch florets, then add the florets into a large, deep skillet, add ¼ cup water, place the lid on top of the skillet and steam over high heat for approximately 3 minutes, once the water has evaporated, add another ¼ cup of water and repeat two more times (12 minutes in total to steam, 1 cup of water in total), then remove the lid and allow the cauliflower to continue to steam until all the water has evaporated from the skillet.
- Once all the water has evaporated, then add the chickpeas, sliced green onions and Thai Red Curry Sauce, mix well, stir, and cook over high heat for 3 to 4 minutes until the sauce thickens – gently stirring. After the sauce thickens, cook for several minutes, then lower the heat to a simmer. Simmer for several minutes.
- Remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions, serve with rice, flatbread, or naan.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Servings: 4