Easy Thai Curry with Pickled Cabbage
Easy vegetable Thai curry that you can add a protein of your choice to!
Servings: 2
Ingredients
For the Curry
- 1 can coconut milk
- 1-2 tbsp prepared red curry paste to taste
- 2 tbsp fish sauce
- 1 head cauliflower cut into steaks
- 1 tbsp coconut oil
- 1-2 cups vegetables of choice, chopped fine here: bok choy and shiitake mushrooms (stems removed)
For the Pickled Cabbage
- 1 cup shredded cabbage
- 1-2 cups water
- 1/3 cup apple cider vinegar
- 1-2 tbsp honey
Instructions
- Rub coconut oil on cauliflower steaks, put in oven at 375until cooked completely and charred at edges. Halfway through cooking, add bokchoy and mushrooms tossed in 1T olive oil.
- In saucepan, add water, honey, and vinegar. Add cabbage and simmer until cabbage is cooked and has strong vinegar flavor (to taste). Set aside.
- In another saucepan, combine coconut milk, curry paste, vegetables, and fish sauce. Cook, stirring frequently, until vegetables are tender. Add cauliflower, pickled cabbage, and protein of choice before serving.