A fusion dish using coconut milk, lemongrass, and yellow curry paste with traditional potatoes and cauliflower.
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 yellow curry paste and minced lemongrass, sautéing for 2 minutes until fragrant and the oil begins to separate.
Whisk in half of the coconut milk and the turmeric powder, stirring until the mixture is smooth and bubbling.
Add the cubed potatoes and vegetable broth, cover, and simmer for 8 minutes as potatoes take longer to cook than cauliflower.
Stir in the cauliflower florets and the remaining coconut milk, ensuring the vegetables are mostly submerged.
Cover and cook for another 10-12 minutes until both the potatoes and cauliflower are fork-tender but not mushy.
Stir in the fish sauce (or soy sauce), brown sugar, and lime juice to balance the salty, sweet, and sour flavors.
Remove the lemongrass stalk if large pieces remain, garnish with fresh cilantro, and serve hot with jasmine rice.
