Cauliflower Thai Red Curry Recipe Made Easy

To prepare Cauliflower Thai Red Curry method, mildly hot a pa with moisture and table salt and bring it to a heat to boiling point. To this toss in the cauliflowers, bay leaves.

heat to boiling point for about 2 moments.

Turn off the flame. sieve the excess moisture and transfer to a container with chilled moisture so that they remain firm and does not continue to oven-cook further.mildly hot lubricate in a wok on medium flame, toss in the cardamom and cumin seeds,Next toss in the finely sliced onions, finely sliced ginger, and the finely finely sliced coriander stalks over medium mildly hot and saute for a minute or until raw smell goes away. toss in the Thai Red curry Paste and the coconut whole milk and bring to a heat to boiling point.You can either use store bought curry paste or here's how you can make Thai Red curry Paste. toss in the cooked cauliflower to the wok and stew for about 8 to 10 moments or till the flavours get blended well.Check seasoning and squeeze in some lemon nectar and take the cauliflower Thai curry off from mildly hot.decorate Cauliflower Thai Red Curry with finely sliced coriander and offer it with sticky rice or lemongrass rice along with veg papaya salad method.