Cauliflower Broccoli and Cashew Salad

Created 28 Dec 2017 16:13, Updated 28 Dec 2017 16:14

Cauliflower Broccoli and Cashew Salad

from Thai: A Culinary Journey of Discovery cookbook

2 T peanut oil
2 red onions, cut into wedges
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 T ready-made yellow curry paste or red curry paste
1 3/4 c coconut milk
1 tsp Thai fish sauce
1 tsp jaggery (or brown sugar)
1 tsp salt
1/2 c unsalted cashews
handful of cilantro, chopped, plus some torn for garnish

Heat the oil in a preheated wok. Add the onions and stir-fry over medium-high heat for 3-4 minutes or until starting to brown. Add the cauliflower and broccoli and stir-fry for 1-2 minutes. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, fish sauce, sugar, and salt. Bring gently to a boil, stirring occasionally, then reduce the heat and simmer gently for 3-4 minutes, or until the vegetables are almost tender.

Meanwhile, heat a separate dry skillet until hot. Add the cashews and cook, shaking the skillet frequently, for 2-3 minutes or until lightly browned. Add to the stir-fry with the cilantro and stir well, then serve immediately garnished with torn sprigs of cilantro.

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