I love cauliflower. I’m terrible at cooking rice. So cauliflower rice is my jam! Plus, it steams in just 5 minutes and is the perfect vehicle for soaking up this flavourful curry…

…which is kind of the bestest fastest curry ever. It’s ridiculously easy. Keep a couple cans of coconut milk in your pantry, some curry paste in your fridge, and you’re halfway to dinner! One of my favourite curries is Thai Green Curry; and you can make a totally delicious and surprisingly authentic version by starting with a good pre-made curry paste; Mae Ploy is the best. I’ve opted to keep things simple and use only Thai green eggplants in the curry, but if you have a little more time other veggies, meat, and seafood are great additions. If you can find Kefir lime leaves, awesome! Make several tears in the tops of 2 leaves to release the flavour, and use those instead of the lime juice.

Dinner is done is 30 minutes, and it’s yummm.

Thai Eggplant Green Curry with Coconut Cauliflower Rice

 

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Author: noctekana@gmail.com

Ingredients

• 1 can full-fat coconut milk, divided
• 1 lb Thai green eggplants
• 2 Tbsp green curry paste
• 1 Tbsp palm sugar or coconut sugar
• juice from ½ lime
• 1 very liberal cup Thai basil leaves
• ½ Tbsp coconut oil
• 1 large cauliflower
• ¼ cup water

Instructions

Curry

1. Cut each eggplant into quarters.
2. Spoon ½ cup of cream from the top of the can of coconut milk into a medium saucepan. If there isn't much cream, use the milk and add an additional tablespoon of coconut oil.
3. Fry the cream over medium-high heat until the oil begins to separate, then add curry paste. Stir occasionally until fragrant and oily, about 3 minutes.
4. Reserve ¼ cup coconut milk for the cauliflower rice. Pour the remainder into the curry and bring to a simmer. Add sugar, lime juice, and eggplant. Cover and cook for 10 minutes, until eggplant is soft.
5. Add basil and cook for another 2 minutes. Curry should be fairly salty because the cauliflower rice has a mild flavour.

Coconut Cauliflower Rice

1. Cut the cauliflower into small florets and pulse in a food processor until pieces are rice-sized. If you don't have a food processor, grate the cauliflower instead.
2. Heat ½ tablespoon of coconut oil to a large saucepan over medium heat, then add cauliflower. Stir in reserved coconut milk and water, cover, and let steam for about 5 minutes.
3. Serve curry over cauliflower rice and enjoy!

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