Fructose Free Thai Red Curry Cauliflower with Basil
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Learn more →Ingredients
4 servings
- 1 tbsp coconut oil or neutral oil
- 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
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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