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.
Enjoy!
