Yellow Cauliflower Curry

Noel

1 head cauliflower

1 can Thai (Karee) yellow curry paste

1 can coconut milk

1 to 1 ½ tsp. brown sugar

2 Tbsp. fish sauce (vegetarians can sub in soy sauce or miso)

2 Tbsp. cooking oil

Cut cauliflower florettes into bite size pieces, ensuring at least one side is flat.

Heat large skillet on medium-high flame and add oil. When oil is hot, add cauliflower pieces, arranging them flat-side down. Let cauliflower cook, rotating until all flat sides have a nice color. Add in fish sauce and sauté cauliflower for 30 more seconds, then remove from pan, setting aside on plate.

Lower the pan’s heat to medium and add in about ¼ of coconut milk, stirring occasionally. When coconut milk begins to thicken, add curry paste, stirring into the coconut milk.

Allow the mixture to simmer for a few minutes. Add remainder of coconut milk and sugar, stirring until fully incorporated.

Add back in cauliflower and stir and coat all the pieces. Cook until coconut milk begins to bubble and thicken.

Take off flame and serve over with rice.

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