Stir-Fried Cauliflower with Thai Red Curry Sauce

Name: Stir-Fried Cauliflower with Thai Red Curry Sauce
Yield: Serves 4 to 6 as a main dish with rice
Cuisine: Thai
Ingredients: 3 tablespoons, fish sauce; 1 tablespoon, lime juice plus 1 teaspoon grated zest from 1 lime; 1 tablespoon, light brown sugar; 1/8 teaspoon, red pepper flakes; 1 cup, coconut milk; 2 teaspoons, red curry paste; 1 tablespoon, peanut oil plus 1 more teaspoon; 3 pounds, cauliflower (about 1 large head), cut into even 3/4-inch florets (about 4 cups); 2 medium cloves, garlic, minced or presed through garlic press (about 2 teaspoons); 1/4 inch piece, fresh ginger, peeled and minced (about 1 teaspoon); 6 ounces, snow peas, strings removed (about 2 cups); 2 tablespoons, minced fresh basil leaves

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Appears in Cook's Illustrated May/June 2002

SERVES4 to 6 as a main dish with rice

TIME30 minutes

WHY THIS RECIPE WORKS

For our Thai-style stir-fried cauliflower, we wanted to find a way to give our dish powerful flavor while using ingredients already in the pantry. We found that a simple sauce base of fish sauce, lime juice and zest, brown sugar, and red pe...

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