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Ingredients
  • 350g cauliflower florets
  • 1 tsp fish sauce or a pinch of salt (see note)
  • ⅔ cup coconut milk, divided
  • 2 Tbsp yellow curry paste (store bought)
  • 1 tsp paprika (optional, for added colour)
  • 1 ½ Tbsp palm sugar
  • A dash fish sauce or soy sauce as needed (this will depend on the saltiness of your curry paste)
  • ¼ onion
  • ½ cup cherry tomatoes
  • Chopped cilantro for garnish, optional
  • Fried shallots (optional, recipe below, see note)
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