Spicy Thai red curry base with cauliflower florets, baby potatoes, and Thai basil.
Hands-free mode with voice commands & timers
No ratings yet
Heat the vegetable oil in a large wok or deep skillet over medium heat.
Add the red curry paste and fry for 2-3 minutes, stirring constantly until fragrant and the oil begins to separate.
Pour in half of the coconut milk and stir to combine with the paste until smooth.
Add the halved baby potatoes and vegetable broth, cover, and simmer for 10 minutes.
Add the cauliflower florets and the remaining coconut milk, ensuring the vegetables are mostly submerged.
Stir in the fish sauce, palm sugar, and kaffir lime leaves; simmer uncovered for another 10-12 minutes until the potatoes and cauliflower are tender.
Turn off the heat and fold in the fresh Thai basil leaves until they just wilt.
Serve hot with jasmine rice or warm naan bread.
