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Jeremy's Thai Coconut Curry 
Half-head of cauliflower, chopped
Half a red pepper, sliced
Half a green pepper, sliced
Half a cup of green onion, chopped
Half a can of pineapple tidbits
Half a can of coconut milk
Half a zucchini, chopped
1 cup bean sprouts
3 big cloves of garlic, chopped
2 tablespoons fresh ginger, chopped
1 small onion, chopped
1 large shallot, chopped (or substitute more onion)
2 tablespoons smooth peanut butter (or more)
4 tablespoons sesame oil (or more if you love the flavour)
1 teaspoon red curry paste (or more if you can take the heat)
5 tablespoons vinegar
5 tablespoons maple syrup
ΒΌ cup ketchup or red Thai sauce
Spices to taste: basil, coriander, salt, chili powder
I usually stir-fry everything except the coconut milk and the sprouts for a few minutes, then add the coconut milk and turn the heat down to medium. Bring to a slow boil and then turn down heat and simmer until the cauliflower is as soft as you like it. Serve over rice or noodles with crushed peanuts or cashews sprinkled over the top just before you're ready to eat. It usually makes about four good-sized servings.

posted by Jeremy  # 10:42 AM

Welcome to Jeremy Hiebert's instructional design and technology blog. Feel free to comment on postings, or e-mail me. Check out the completely random HeadspaceJ personal blog at your own risk.

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