¼ cup “yellow” curry paste (curry paste heat: yellow=mild, green=spicier, red=spiciest)
1 tablespoon coconut oil (avocado oil, or other neutral fat is fine)
½ cup coconut cream (the thick layer at the top of a can of coconut milk)
1 cup coconut milk (I prefer “Thai Kitchen” or “A Taste of Thai” brands)
1 can chickpeas with the canning liquid
1 pound cauliflower florets-frozen or fresh
1 medium onion, peeled and sliced
1 red pepper, cut into 2-inch cubes
2 tablespoons fish sauce (I prefer Red Boat brand)
½ pound peas, frozen
1 lime, cut in quarters
2 scallions, chopped
1 cup chopped cilantro
Optional: Cooked rice for serving
- In a sauté pan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, chickpeas and their canning liquid (called aquafaba), onions, red pepper, and fish sauce, stir well, and simmer, covered, for about 10 minutes.
- Add the peas and a little water if the sauce is very thick. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook for 5 minutes. Taste for seasoning and add more fish sauce if needed.
- Remove from the heat and serve over rice with the lime, and herbs on the side.
- Chicken Curry- Cut 1 pound of boneless, skinless chicken thighs or breasts, into 2-inch cubes. Add the chicken to the dish after it has simmered for 10 minutes (after step #1). Cook the chicken in the sauce for 5 minutes or until it is cooked through. Continue with step #2).
- Shrimp Curry-Add 1 pound (26-30 sized) raw shrimp (shelled and deveined) as in the Chicken Curry variation above.