I am a full-time student and I have two jobs, so sometimes I do not have a lot of time to make meals. I am sure a lot of you understand, even if you are not in my place. I do not like sacrificing taste! In that case, I make sure that any easy & quick recipes I make are just as delicious as if I were to make one that took 1+ hours.
This Thai curry is definitely one of those meals. Only took 30 min. to make and came out tasting just as good (or even better) then when I make my own curry paste and it taking 45 min-1 hour.
It is ultra creamy, smooth, and comes with beautiful aromas. The cauliflower is nice and tender and adds the perfect texture to every bite. Topped with some fresh basil, red chili flakes (I like that heat!), cilantro, and a squeeze of lime.
I believe that what makes a good curry are the ingredients.
My absolute favorite coconut milk to cook with is from Aroy-D
I buy the 6-pack set and it lasts forever! The taste is ultra rich and super creamy.
The red curry paste I used is from Thai Kitchen. Many people use it in their recipes and I also believe that it has been my favorite pre-made curry paste. But if you have any other curry pastes you have loved let me know!
This recipe is…
- Super simple + easy
- Minimal ingredients
- Healthy + of course 100% vegan
- Ultra creamy & rich
30-Minute Thai Red Curry
By: Taavi Elizabeth Serves: 3-4
- 1/4 white onion, thinly sliced
- 2 cloves minced garlic
- 1 thumb of ginger, grated
- 1/2 head cauliflower, chopped into florets
- 1 stalk minced lemongrass (optional, but adds some nice zestiness)
- 15 oz. of coconut milk
- 3 tbsp Thai red curry paste
- Salt to taste
- Red chili flakes
- Fresh cilantro
- Fresh Thai basil
- If serving with rice, now would be the time to start cooking it. Prepare it according to the package instructions. (Usually takes 20 min. to cook, so start boiling it right before you prepare the curry).
- In a large skillet, heat up 1 tsp oil. Add in onion and saute for 2-3 min. or until fragrant and translucent. Stir in ginger, garlic, and minced lemongrass. Saute for another 2-3 min. Season with a pinch of salt.
- Stir in red curry paste. Pour in coconut milk. Bring to a boil. Once boiling, add in cauliflower florets. Turn down the heat to medium-low and simmer for 10-15 min.
- Serve over basmati rice. Top with fresh cilantro, a dash of red chili flakes, lime wedge, and fresh Thai basil. Enjoy!