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Thai yellow cauliflower, snake bean and tofu curry

Name: Thai yellow cauliflower, snake bean and tofu curry
Yield: 4
Ingredients: 2 tbs peanut oil; 1 onion, finely chopped; 400g (about 1⁄2 small) cauliflower, cut into medium-large florets; 375ml (11⁄2 cups) chicken stock; 200g snake beans, cut into 3cm pieces; 140g (1 cup) frozen peas; 400g fried tofu puffs, sliced; 400ml can coconut cream; Steamed jasmine rice, to serve; 70g (1⁄2 cup) unsalted roasted peanuts; Large handful of Thai basil leaves; 2 kaffir lime leaves, stems removed, thinly sliced; Lime wedges, to serve; 11⁄2 tbs chopped fresh ginger; 2 lemongrass stems (white part only), chopped; 5 garlic cloves, chopped; 11⁄2 tsp ground turmeric; 3 red shallots, chopped; 5 large kaffir lime leaves, stems removed, chopped; 4 small red chillies, chopped; 1 tbs fish sauce; 11⁄2 tbs vegetable oil

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by Leanne Kitchen

Cookbook author, food and travel writer

May 27, 2018

Leanne Kitchen says, “Double the curry paste and freeze half (for up to 5-6 weeks) for another time."

2 tbs peanut oil
1 onion, finely chopped
400g (about 1⁄2 small) cauliflower, cut into medium-large florets
375ml (11⁄2 cups) chicken stock
200g snake beans, cut into 3cm pieces
140g (1 cup) frozen peas
400g fried tofu puffs, sliced
400ml can coconut cream
Steamed jasmine rice, to serve
70g (1⁄2 cup) unsalted roasted peanuts
Large handful of Thai basil leaves
2 kaffir lime leaves, stems removed, thinly sliced
Lime wedges, to serve

Yellow curry paste

11⁄2 tbs chopped fresh ginger
2 lemongrass stems (white part only), chopped
5 garlic cloves, chopped
11⁄2 tsp ground turmeric
3 red shallots, chopped
5 large kaffir lime leaves, stems removed, chopped
4 small red chillies, chopped
1 tbs fish sauce
11⁄2 tbs vegetable oil

Method

1.

For curry paste, blitz ingredients in a small food processor until smooth. Or pound with a mortar and pestle, stirring in the fish sauce and oil last.
2.

Heat oil in a pan over medium heat. Add onion and cook, stirring, for 5 minutes until softened. Add curry paste and stir for 3 minutes or until fragrant. Add cauliflower, stir to coat, then add stock; cauliflower won’t quite be covered. Place beans and peas on top and add the tofu; don’t stir.
3.

Bring to a simmer, cover pan tightly and cook over medium heat for 8-10 minutes until vegetables are just tender; they should still have a little bite.
4.

Add coconut cream, season and simmer until heated through. Divide into bowls with steamed rice. Scatter with peanuts, basil and lime leaves. Serve with lime wedges.