Thai Green Curry & Cauliflower Rice

Thai Green Curry with Cauliflower Fried Rice Dish Guide

Serves 2 (with leftover curry paste)

For the Cauliflower Fried Rice

1 head cauliflower

1 T oil

2 T Soy Sauce (or Tamari if gluten free)

Salt and Pepper to taste

Remove the outer leaves from the cauliflower. Cut into quarters and grate over the large holes on a box grater. Place a pan on medium heat and add the oil. Sautee the cauliflower until tender and cooked through (about 5-7 minutes) though it should still have a bite. Season with the soy sauce and fresh pepper and stir to combine thoroughly.

For the Green Curry Paste

1 T basil

¼ t ground coriander

½ t ground cumin

¼ black pepper

2-4 serrano chilis

1 T garlic

2 T (a small stalk) lemongrass

1 T ginger

½ t salt

Juice of half a lemon (about 1 T)

Zest and juice of 1 lime (about 1 T juice)

1 T olive oil

½ T maple syrup

Add all ingredients to a blender and blend thoroughly until well combined.

For the Tofu Thai Green Curry

8 oz Extra Firm Tofu

½ cup coconut milk

½ cup vegetable stock

¼ cup curry paste

1 red bell pepper, diced

1 medium zucchini, diced

1 medium carrot, sliced thin

Handful of snow peas

2 T oil

1 T soy sauce

1 T corn starch

1 T fresh basil

Cut the tofu into bite sized pieces and lay between two layers of paper towels. Press between two cutting boards for half an hour to remove excess moisture. Gently toss tofu in a bowl with 1 T oil, the soy sauce and corn starch until well coated. Lay in a single layer on a baking tray with parchment or wax paper and cook for 30 minutes at 400 degrees. While it cooks, add the other T of oil to a large skillet. Add the curry paste and cook over medium high heat for 2-3 minutes until the garlic and ginger are fragrant. Add the coconut milk and veggie stock along with the carrot and bell pepper. Cook, stirring occasionally for 5-7 minutes or until the veggies are all dente. Add the zucchini and peas and cook for 2-3 minutes until they are warmed through. They should still have a bite but be slightly soft. Remove from the heat and stir in the tofu and freshly torn basil. Plate up next to cauliflower rice for a great low-carb meal!

Dish Notes

This dish can come together super fast if you use store bought curry paste and frozen cauliflower rice but we enjoy making our own for the reasons noted above. Use any veggies or meats you like or have one hand! We acknowledge this isn't a truly authentic preparation as its missing kaffir lime, Thai basil and galangal - but try finding those without going to an Asian specialty store or the internets. Cooking should be fun and easy and while there are some dishes you simply can't make without specialty ingredients (see our General Tso dish), this is a pretty reasonable and tasty facsimile of traditional green curry.