Eosinophilic Esophagitis Friendly Thai Red Curry Cauliflower with Basil

Total time40 min

Prep time15 min

Cook time25 min

Eosinophilic Esophagitis Friendly Thai Red Curry Cauliflower with Basil

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Ingredients

4 servings

1 tbsp coconut oil or neutral oil
Coco Goods Organic Virgin Coconut Oil Coco Goods Organic Coconut Oil
See all
3 tbsp thai red curry paste
1 can (13.5 oz) full-fat coconut milk
½ cup vegetable broth
1 medium head cauliflower (about 1.5 lb), cut into bite-sized florets
1 medium red bell pepper, thinly sliced
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp fresh lime juice
1 cup fresh thai basil leaves (or italian basil)

For serving

cooked jasmine rice, for serving
lime wedges, for serving (optional)
thinly sliced red chili, for serving (optional)

Instructions

1
Heat the oil in a large skillet or wok over medium heat until shimmering. Add the red curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
2
Pour in the coconut milk and vegetable broth, stirring to fully dissolve the curry paste into the liquid. Bring to a gentle simmer over medium heat.

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