Stir-fried Cauliflower with Thai Red Curry Sauce               

 tags (edit): Cooks Illustrated Magazine @Try Soon! @Vogel Main Dish  

 

Ingredients

1 recipe Thai Sauce Base included In This Col
1 cup Coconut Milk
2 teaspoon Thai-Style Red Curry Paste
1 tablespoon Peanut Oil
1 teaspoon Peanut Oil
3 pounds Cauliflower Cut Into 3/4" Florets About 4 Cups
2 medium Garlic Cloves Minced Or Pressed
1 ea 1/4 inch Fresh Ginger Peeled Minced
6 ounces Snow Peas Strings Removed
2 tablespoon Fresh Basil Leaves Minced
 

Instructions
 1. Whisk Thai Sauce Base, coconut milk, and curry paste in small bowl until smooth. Set aside.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add cauliflower and cook, stirring every 10 to 15 seconds, until just barely tender, about 3 minutes. Push cauliflower to sides of skillet, clearing center of pan. Add remaining teaspoon of oil, garlic, and ginger to the center of the pan and mash with the back of a spoon; cook until fragrant, about 30 seconds, then stir mixture into vegetables. Reduce heat to medium-high; stir in sauce mixture. Simmer, stirring occasionally, until cauliflower is tender, about 2 minutes; add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer. Sprinkle with basil; serve immediately.





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Yields: 4 Servings
     Cook's Illustrated magazine, May/June 2002, page 1

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