This recipe is for a flavourful Thai green curry with a medley of vegetables, including carrots, Broccolini, and cauliflower rice. The aromatic curry paste, coconut milk, and zesty lemon or lime juice create a vibrant dish served alongside the finely grated cauliflower rice.
You can add any vegetables you wish to this curry. Add the harder vegetables like carrots, pumpkin, turnip, cauliflower, and potatoes in the early stages of the cooking process to ensure enough time to soften and cook.
To prepare the cauliflower rice, remove the leaves and set them aside for something else.
Chop the stalk and the cauliflower into smaller pieces. Blitzing the cauliflower in batches in a high-speed blender is best to avoid it getting too wet. If you do not have a blender, simply use a cheese grater. Grate until a fine rice texture is formed.
To cook the cauliflower rice, heat a large frying pan over medium heat with oil and sauté for 4-5 minutes, stirring often.
Mince the ginger and garlic. Slice the onions. Scrub the carrots clean and slice them in half lengthwise down the middle. Wash and chop the Broccolini.
Heat a large pot with oil. Add the onions, garlic, and ginger. Sauté until translucent.
Stir in the curry paste and cook for 2-3 minutes, stirring often. Pour in the vegetable stock. Add the carrots. Cook for 7-8 minutes on low heat.
Pour in the coconut milk. You can add a handful of the thinner stalked cauliflower leaves at this stage. Cook on low heat for a further 10 minutes. Do not boil, as the coconut milk may split. Just before serving, add the Broccolini. Cook for 2 minutes.
Serve with a portion of cauliflower rice and garnish with fresh herbs or leaves from the carrot tops.
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