Thai food is so fantastically flavorful. This recipe is a one pot meal that seems daunting, but really isn’t. I recommend shopping at an Asian market to find great deals on ingredients like ginger and Thai basil (regular basil doesn’t cut it here, sorry!). I love serving this dish with basmati rice.

1 tablespoon peanut oil

2 garlic cloves (minced)

1 cup mushrooms (sliced)

2 cans light coconut milk (13.6 oz each)

1/3 cup water

4-5 tablespoon red curry paste

1 tablespoon brown sugar

2 teaspoons soy sauce

1 stalk of lemon grass

1 teaspoon white vinegar

1 teaspoon ginger (grated)

½ cauliflower head (cut into florets)

4 oz sugar snap peas

½ large red bell pepper (sliced)

20 Thai basil leaves

In a large sauce pan, saute the oil with the garlic and sliced mushrooms over medium heat for 3-5 minutes. Scoop all of this out and reserve in a bowl.

Pour the coconut milk and water into the sauce pan. Raise heat to medium, then add in red curry paste, sugar, and lemon grass (broken into pieces). Bring to a boil, about 8 minutes. Reduce to medium-low to simmer. Add in the vinegar, soy sauce, and ginger with the cauliflower florets.  Simmer for 10-12 minutes before adding the peas, pepper, reserved mushroom/garlic mixture, and basil leaves. Simmer for an additional 10 minutes, or until the veggies are tender. Remove the lemon grass.