Tested Recipe with Slight Adjustment Adapted from https://hot-thai-kitchen.com
464g cauliflower florets
2 tsp fish sauce (divided)
1 cup coconut milk (divided)
¼ cup homemade yellow curry paste
2 tbsp palm sugar
1 red onion (sliced)
1 cup cherry tomatoes
¼ cup cilantro
2 tbsp fried shallots
- In a large skillet, add just enough oil to coat the bottom. Turn the heat on to medium high, and before the oil gets too hot, add cauliflower and sprinkle on 1 tsp of fish sauce, toss briefly to mix. Arrange the cauliflower so that the flat side is touching the pan. Let sear for a few minutes until browned. Flip the florets and sear on another side. We’re not looking for them to be fully cooked at this point, the goal is to develop browning and flavor, we will finish cooking them in the wok.
- In a wok, add ½ cup of the coconut milk and bring to a boil over medium high heat. Stir in curry paste then reduce the coconut milk until thick and the coconut oil starts separating from the paste. Add palm sugar and stir to mostly dissolve it. Add the remaining coconut milk and stir to mix.
- Add onions, stir briefly to break up the layers, then add the cauliflower and keep tossing until the florets are tender crisp.
- Once cauliflower is done, add cherry tomatoes and toss for 30 seconds to heat through.
- Add in 1 tsp of fish sauce. Stir to combine.
- Dish out to a serving platter, garnish with cilantro and fried shallots.
- Serve with jasmine rice.