Like it spicy? This pungent and fiery Thai Yellow Curry With Cauliflower is loaded with bold and authentic Southeast Asian flavors.
Thai Yellow Curry With Cauliflower
I love yellow curry. Wait – let me rephrase that: I love all curry! In fact, when it’s time for dinner and I don’t have any bright new ideas to try out, curry is usually my default. It’s just so satisfying (and easy to make). Whether it’s a savory, thick Japanese curry, a bright and spicy Jamaican curry – or a veggie loaded chana masala, I am powerless to the pull of curry! Did I create this full bodied Thai yellow curry on a busy evening right before dinner time? Yes, I did. And it was delicious! But my desire to make yellow curry in the first place was slightly more calculated than whipping up a rushed dinner to feed hungry mouths.
Bangkok: Culinary Capital
Back in the day, when I lived and worked in Asia, I would change home base from time-to-time. For a while it was Tokyo. For a while Singapore. Hong Kong for quite a spell, etc. I loved that, no matter where I hung my hat, I was always within striking distance of the rest of Asia. But what truly grabbed my heart was that all these vibrant cities are culinary capitals that value delicious food as a top commodity! And nowhere is that more true than Bangkok. My love for all-things-spicy was born in Bangkok. And, if I close my eyes, I can still see my oversized spoon descend into that pungent, spicy and magical bowl of yellow curry for the first time ever.
My Food Ambassador
I had just arrived at the model-house in the gleaming tower on Sukhumvit Road, exhausted and hungry. It had been a travel day and my plans for the evening involved a glass of wine and a bath. When I opened the front door, I stopped cold in my tracks. One of the bookers was busy in the kitchen and the most heavenly smells filled the apartment. That night I had my very first bite of true Thai yellow curry. Needless to say, I was an instant fan. Over the next year, I would devour all types of pungent and spicy food like flash-fried morning glory (pak boong), and the famous, pink yen ta fo noodles. Bangkok was also where I solidified my love for sliced Thai chilis in fish sauce.
Have It Your Way
It’s no secret that I have been eating more plant based meals than before. So I went with cauliflower as the dominant element in this yellow curry. The soft, nutty flavor of the cauliflower really lets the yellow curry shine. However, this pungent and fiery cauliflower curry would go well with chicken, shrimp, squid or beef. Basically, as proteins go, it’s your world! And if you’re looking to make this a truly vegan meal, just follow the recipe below – but leave out the fish sauce. Yep – from omnivore to vegan, this Thai yellow curry is totally versatile! Just prepare it so that it works for you!
Simple Steps – Complex Flavor
How great is it when a few cooking steps yield a delicious meal that tastes like there must have been some serious food-science at play in the kitchen!? In this case, cauliflower, some cilantro, a tomato, an onion and a few other odds and ends are mixed with yellow curry paste and allowed to intermingle. The result is a dish that tastes much more complex than the sum of its parts. And, of course, the flavors are reminiscent of one of my favorite places on earth. How about you? Is there a taste that reminds you of a time or place? I’d love to hear about it in the comments!
Other simple, delicious Thai recipes:
- Veggie Pad See Ew
- Thai Green Curry
- Drunken Noodles (Pad Kee Mao)
- Thai Basil Chicken
- Red Coconut Curry Soup
Did you like this Thai Yellow Curry With Cauliflower Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Thai Yellow Curry With Cauliflower
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3-4 people 1x
- Category: Curries
- Method: Boiling
- Cuisine: Thai
Description
A vegan Thai yellow curry loaded with heat, spices and cauliflower.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 1/4 cup cilantro stems (chopped) + leaves (chopped)
- 1 large onion (thinly sliced into half moons)
- 1/4 cup yellow curry paste
- 1 small tomato (chopped)
- 13.5 ounce can light coconut milk
- 1 small head cauliflower, about 3 cups (broken into small florets)
- 1/4 cup cilantro leaves
- additional salt and pepper to taste
- 1/4 cup water
- 1 1/2 teaspoons sugar ( optional)
- 1 1/2 tablespoons fish sauce (optional)
Instructions
- In a medium sized pot over medium-high heat, add oil, ginger, cilantro stems and onions – and cook for 10 minutes, until onions are translucent.
- Add curry paste, stir and cook for 1 minute.
- Add tomato, coconut milk and cauliflower. Stir and bring to a boil. Lower the heat, cover and simmer for 20 minutes, until cauliflower is tender.
- Season with salt and pepper – and sugar if you prefer a bit sweeter. Serve.
Notes
This Thai yellow curry will keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 299
- Sugar: 5.9 g
- Sodium: 1174.6 mg
- Fat: 22.3 g
- Saturated Fat: 16.9 g
- Carbohydrates: 14 g
- Fiber: 2.1 g
- Protein: 2.1 g
- Cholesterol: 1.8 mg
This looks delicious! I have some pre-cooked glass noodles I need to use up, so I plan to add them to the curry.
Just one question — where does the water come in? It’s in the ingredients but not the recipe. Is it just an optional thinner? Thanks!