Putting together a Thai curry dish for dinner is a snap. and this recipe for Thai Red Curry With Cauliflower And Snap Peas is a perfect example of that. No cauliflower or snap peas on hand…….no problem! Just use whatever veggies you have to make this beautifully vibrant and satisfying meal. Serve is alone or with brown rice or quinoa for a heartier meal.
Thai Red Curry with Cauliflower, Carrot and Snap Peas
- 3 garlic cloves minced
- 1 tablespoon ginger freshly grated
- 1 carrot large, sliced thinly
- 4 cups cauliflower florets about one small head), broken into bite size florets
- 8 scallions diced
- 3 ¾ cups lite coconut milk about 2 (15) ounce cans
- ⅔ cup water or vegetable stock
- 3-4 tablespoons red curry paste
- 4 tablespoons smooth peanut butter
- 1 tablespoon tamari gluten free, or substitute coconut aminos or gluten free soy sauce
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 red bell pepper cut into strips
- 2 cups sugar snap peas
- salt to taste
- ¼ cup cilantro chopped
- ¼ cup peanuts chopped
- Heat a large heavy pot or skillet over medium high heat. Add 2 to 3 Tablespoons of water.
- When the water bubbles, add the garlic and ginger and stir with a wooden spoon until fragrant, about 30 seconds.
- Add the carrot slices, cauliflower florets and scallions and continue cooking until the vegetables begin to soften. Add small amounts of water as needed to keep the vegetables from sticking to the pan.
- Add the coconut milk, water or vegetable stock, red curry paste, peanut butter, gluten free soy sauce or coconut aminos, turmeric, and cayenne pepper. Stir to combine, and reduce the heat to medium. Simmer for 5 minutes.
- Add the red bell pepper strips and the snap peas and continue cooking for about 5 minutes or until all of the veggies are cooked through.
- Salt to taste
- When ready to serve, garnish with chopped cilantro and chopped peanuts.
You’ll need the following ingredients if you want to stick to this recipe for Thai Red Curry with Cauliflower and Snap Peas exactly, but don’t feel constrained to add or subtract any vegetables of your choice…..
- 3 garlic cloves
- 1 Tablespoon freshly grated ginger
- 1 large carrot
- 1 small head of cauliflower
- 1 (15) ounce can lite coconut milk
- ⅓ cup water or vegetable broth
- 2 Tablespoons red curry paste
- 2 Tablespoons smooth peanut butter
- 1 ½ teaspoon gluten free soy sauce or coconut aminos
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- Salt, if desired
- 1 red bell pepper
- 2 cups sugar snap peas
- ¼ cup chopped cilantro
- ¼ cup coarsely chopped peanuts
Heat a large heavy pot over medium high heat. When the skillet is hot, add about 2 Tablespoons of water. When the water starts to bubble, add the garlic and ginger and stir until fragrant. about 30 seconds. Add water as needed to avoid burning the garlic and ginger and to keep them from sticking to the pan.
Add the carrot, cauliflower and scallions and continue to cook until the vegetables begin to soften. Add water as needed to prevent them from sticking to the pan.
Once the vegetables have softened, add the coconut milk, water or vegetable broth, red curry paste, peanut butter, gluten free soy sauce or coconut aminos, turmeric and cayenne pepper. Stir to combine and reduce the heat to medium.
Add the red bell pepper strips and the sugar snap peas and continue cooking for about 10 minutes or until all of the vegetables are cooked through. Salt as needed or desired.
When ready to serve, garnish the already colorful dish with chopped cilantro and chopped peanuts.
This dish is perfect as is but can be served with brown rice or quinoa for a heartier meal.
Things You Might Like To Know About This Recipe:
My preference is to avoid the calories in oils whenever possible. Although some oils are healthier than others, one tablespoon contains about 120 calories. Sauteing with water or broth instead of oil is a great way to save those calories, and in the context of this recipe, the flavor will not be affected.
Heat your pan on high and add about ¼ cup of water. When the water is bubbling, add the ingredient(s) to saute. Stir constantly until the ingredients reach the doneness that your recipe requires. For example, if you are sauteing onions, you will most often want them to be soft and translucent before adding other ingredients. Continue adding a small amount of water as needed to keep the ingredient(s) from sticking to the pan.
Soy Sauce, Tamari, Liquid Aminos, Coconut Aminos?
Soy sauce is made with soybeans and wheat, therefore it is not gluten free. It is very high in sodium, but there are low sodium alternatives.
Tamari is also made with soybeans but is contains little or no wheat. If you are avoiding gluten, you should check the label carefully to make sure that it does not contain wheat. It is also very high in sodium, but there are also low sodium alternatives.
Bragg’s Liquid Aminos are made with soybeans, but it is wheat free and therefore gluten free. It is also high in sodium.
Coconut Aminos is made from raw, coconut tree sap and sun-dried sea salt. It is soy free and gluten free and lower in sodium than soy sauce, tamari and liquid aminos.
As always, check labels carefully to be sure what you are consuming.
For a more detailed description of the differences, check out this article by Michelle Kirton.
Thai Red Curry Paste
Red Curry Paste is available in supermarkets or you can make it from scratch. It traditionally includes shrimp paste, but the brand that I currently use is Thai Kitchen which is vegan and most readily available in my local supermarkets. If you are vegan or vegetarian check the ingredient list on brand or make it from scratch.
I prefer to make my vegetable stock from scratch. It’s quick and easy and doesn’t contain unwanted added ingredients such as salt. If you prefer a supermarket brand, I recommend Better Than Bouillon Reduced Sodium Seasoned Vegetable Base. You can measure 1 teaspoon per cup of boiling water and keep the open container in the refrigerator for later use. I prefer the flavor to most canned broths.
Peeling and Grating Ginger
My favorite way to peel ginger is to use the side of a teaspoon to scrape the skin from the root. Use the rounded tip to get into difficult places. Many chefs don’t peel ginger especially if the skin is not particularly tough so don’t worry about leaving a little bit of skin in those difficult spots.
My preference is to grate the ginger with a box grater and then mince it finely with my chef knife. You can also use a microplane for this task and omit the second step of chopping with the chef knife. Many people prefer this method. The reason it’s not my top choice is that I find that the ginger is pulverized almost to a liquid with the microplane.
To freeze ginger, wrap it tightly in plastic wrap. It won’t be crisp, but will be fine for most recipes. Another option for freezing is to mince the ginger, measure it out by teaspoons/tablespoons onto a sheet pan, place the sheet pan in the freezer until each mound of ginger is frozen and then place the mounds in a freezer safe container. You can then retrieve the frozen ginger ready to go when you need it next.