- Serves: 4
Accidentally I have met a blogger and created this wonderful dish for him to taste. There on my vegan cooking began. Thai curry is a big asset for an un-judgemental imagination cooking in the kitchen. I have created my own way of the thai dish which comes out elegant, flavorful and treat to the pallet.
Ingredients
- Chop shallots-1/2 cup
- Galangal grated-1 tsp
- Ginger grated-1 tsp
- Garlic Minced-2 cloves
- Lemongrass-1 stalk
- Coconut milk-1/2 cup
- Thai curry paste(vegan)-1 tbsp
- Kaffir lime leaf-2 pcs
- Serrano/Birdeye-1 pc
- Cauliflower-1 pc
- Vegetables-1 cup
- Vegetables stock-4 cups
- Seasoning-to taste
Method
- Curry
In a pan heat the cooking oil, add shallots and cook until translucent - Add ginger, garlic, galangal then cook for about 2 minutes
add the curry paste and mix well - Add the vegetables stock, lemongrass, slitted chilli and the kafir lime leaves
- Bring it to boil then simmer it for about 7 minutes
(You can add coriander stems, basil stems if you have them in hand, as it gives more flavor to the gravy) - Let it cool for a while then blend it in the food processor and strain it(As I prefer the curry to be more creamy)
- In a pan pour the gravy and bring to boil then reduce down the flame to simmer
- Add the coconut milk; stir it well
- Check the seasoning and serve it.
Cauliflower Couscous
- Clean wash and prepare the cauliflower
- Boil the water in a pan and cook the cauliflower with little salt until it’s firm
- Chop the cauliflower into very fine or you can also sieve it
Vegetables
- Clean, wash and prepare the vegetables whatever you like to have them
- Blanch them in a boiling water with little salt
Platting - Place the cauliflower couscous in the bottom of the serving dish using a mould and then place the vegetables on top
- Pour the curry in a pot or sauce bowl and serve it
- Garnish it with basil leaves
In this Recipe
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