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Thai Yellow Cauliflower, Snake Bean and Tofu Curry

Photography from Leanne Kitchen

Thai Yellow Cauliflower, Snake Bean and Tofu Curry

Thai Yellow Cauliflower, Snake Bean and Tofu Curry

Thai Yellow Cauliflower, Snake Bean and Tofu Curry. It’s been said before but it’s a drum worth beating: home-made curry paste tastes way better than anything you’ll ever buy. You just can’t get those same snappy flavours unless you grind the ingredients fresh, and it’s really easy too. 

Serves 4

2 tablespoons peanut oil

1 onion, finely chopped

400 g (14 oz/about ½ small) cauliflower, trimmed  and cut into medium–large florets

375 ml (13 fl oz/1½ cups) chicken stock

200 g (7 oz) snake (yard-long) beans, trimmed and  cut into 3 cm (1¼ inch) pieces

140 g (5 oz/1 cup) frozen or fresh podded peas

400 g (14 oz) fried tofu puffs, sliced

1 x 400 ml (14 fl oz) tin coconut cream

Steamed jasmine rice, to serve

70 g (2½ oz/½ cup) unsalted roasted peanuts

Large handful of Thai basil leaves

2 kaffir lime leaves, stems removed, finely shredded

Lime wedges, to serve

 

Yellow Curry Paste 

1½ tablespoons chopped fresh ginger

2 lemongrass stems, white part only, chopped

5 garlic cloves, chopped

1½ teaspoons ground turmeric

3 Asian shallots, chopped

5 large kaffir lime leaves, stems removed, chopped

4 small red chillies, chopped

1 tablespoon fish sauce

1½ tablespoons vegetable oil

 

For the yellow curry paste, mix all the ingredients in a small food processor to a smooth paste. Alternatively, pound everything, except the fish sauce and oil, with a mortar and pestle. then stir in the fish sauce and oil.

Heat the oil in a large pan over medium heat. Add the onion and cook, stirring, for 5 minutes until softened. Add the curry paste and cook, stirring, for 3 minutes or until fragrant. Add the cauliflower, stir to coat, then add the stock; the cauliflower won’t quite be covered. Place the beans and peas on top and add the tofu, but do not stir. Bring the stock to a simmer, cover the pan tightly, then cook over medium heat for 12–15 minutes until the vegetables are just tender; they should still have a little bite.

Add the coconut cream, season with sea salt and freshly ground black pepper and bring to a simmer. Cook for  3 minutes or until heated through, then divide into bowls with steamed rice. Scatter with peanuts, basil and the shredded lime leaves. Serve with lime wedges.

Tip:  This recipe will keep in an airtight container in the freezer for 5–6 weeks. 

Images and recipes from Cauliflower is King by Leanne Kitchen, Murdoch Books, RRP $19.99 Photography by Leanne Kitchen, Illustrations by Alissa Dinallo and Kitty Clement’.

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