Recipe serves: 6

Green curry Cauliflower

400 ml coconut milk (Mae Ploy)
2 Tbsp green curry paste (Mae Ploy)
2 Tbsp palm sugar (or coconut sugar)
1 Tbsp chicken soup powder
1 cup hot water
1 medium cauliflower (2 lbs), cut into florets
½ cup basil leaves

Preparation steps:
  1. In a medium size pot heat ½ cup of creamy coconut milk and add the sugar and curry paste. Mix well until all curry is blended with the coconut milk. Add the rest of the coconut milk and bring to simmer.
  2. Mix the chicken soup powder with hot water, and add to the curry.
  3. And the cauliflower and cook additional 14 minutes.
Serving: Garnish the curry with basil leaves and serve with steamed rice.
Picture of recipe

Take note!
  • Cream of coconut - when opening
    the coconut milk can, don't shake
    or mix its content. The Cream of
    coconut is the thicker milk at
    the top of the can.
Related recipe:
  1. steamed rice