📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with this vibrant, aromatic Thai Yellow Curry Cauliflower. This dish centers around a handcrafted 'wet paste'—a luscious marinade of turmeric, lemongrass, and galangal that deeply seasons the cauliflower florets before they are simmered in velvety coconut milk. It is a masterclass in balancing the 'four pillars' of Thai flavor: sweet, sour, salty, and spicy, resulting in a comforting yet sophisticated vegetarian masterpiece.
🥗 Ingredients
The Yellow Curry Wet Paste
- 3 large Shallots (peeled and roughly chopped)
- 6 Garlic cloves (peeled)
- 2 inch piece Fresh Ginger or Galangal (peeled and sliced)
- 1 inch piece Fresh Turmeric (peeled (or 1 tsp ground turmeric))
- 2 Lemongrass stalks (bottom 4 inches only, tough outer layers removed, finely sliced)
- 3-5 Dried Red Chilies (soaked in hot water for 10 minutes, seeds removed for less heat)
- 1 tablespoon Coriander seeds (toasted and ground)
- 1 teaspoon Cumin seeds (toasted and ground)
- 1 teaspoon Shrimp Paste or Miso Paste (for umami depth)
The Main Aromatics & Vegetables
- 1 large head Cauliflower (cut into bite-sized florets)
- 2 tablespoons Coconut Oil (for frying the paste)
- 1 can (14 oz) Full-fat Coconut Milk (do not shake; keep the cream and water separate)
- 1/2 cup Vegetable Broth (as needed for consistency)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
Seasoning & Finishing
- 1 tablespoon Palm Sugar (or brown sugar)
- 2 tablespoons Fish Sauce or Soy Sauce (adjust to taste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
- 1/2 cup Thai Basil leaves (torn, for finishing)
👨🍳 Instructions
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1
Begin by making the wet paste: Place the shallots, garlic, ginger/galangal, turmeric, sliced lemongrass, soaked chilies, ground coriander, cumin, and shrimp paste into a food processor or mortar and pestle.
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2
Process or pound the ingredients until a thick, uniform, and fragrant paste forms. If using a processor, add a tablespoon of water or coconut milk to help it blend.
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3
Open your can of coconut milk without shaking. Scoop out the thick 'cream' from the top and set aside. Pour the thinner 'milk' into a separate bowl.
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4
Heat the coconut oil in a large wok or deep skillet over medium heat. Add the prepared yellow curry paste.
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5
Fry the paste for 4-5 minutes, stirring constantly. You want the moisture to evaporate and the oils to begin separating from the paste, releasing a deep, toasted aroma.
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6
Add half of the thick coconut cream to the paste and stir well until incorporated and bubbling.
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7
Toss in the cauliflower florets and potato cubes. Stir thoroughly to ensure every piece is coated in the vibrant yellow marinade.
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8
Pour in the remaining thin coconut milk and the vegetable broth. The liquid should almost cover the vegetables.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 15-20 minutes, or until the potatoes and cauliflower are fork-tender.
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10
Remove the lid and stir in the palm sugar and fish sauce (or soy sauce). Let it simmer uncovered for another 5 minutes to thicken the sauce slightly.
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11
Turn off the heat. Stir in the remaining thick coconut cream for a luxurious finish, along with the fresh lime juice.
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12
Fold in the torn Thai basil leaves just before serving so they wilt slightly but retain their bright flavor.
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13
Taste and adjust: add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. Serve immediately in deep bowls.
💡 Chef's Tips
To get the most authentic flavor, 'crack' the coconut cream by frying the paste in it until the oil separates; this creates a deeper flavor profile. If you cannot find galangal, use fresh ginger with a squeeze of extra lime to mimic the citrusy notes. Don't overcook the cauliflower; it should be tender but still hold its shape to avoid a mushy texture. Wear gloves when handling fresh turmeric to avoid staining your hands bright yellow. For a smoother paste, use a high-speed blender and a splash of coconut milk, though a mortar and pestle is the traditional choice for texture.
🍽️ Serving Suggestions
Serve over a bed of steaming Jasmine rice to soak up every drop of the golden sauce. Pair with a side of Thai Cucumber Salad (Ajat) to provide a crisp, vinegary contrast to the rich coconut milk. Offer a small dish of 'Prik Nam Pla' (fish sauce with sliced bird's eye chilies) on the side for those who want extra heat. A cold Singha beer or a chilled glass of off-dry Riesling complements the spices beautifully. Garnish with extra lime wedges and crispy fried shallots for added crunch.