Chicken Cauliflower Curry - Thai

(Preparation and cooking time – 30 minutes; Serves – 8)

1 cup white rice (I always prefer white Basmati)

1 1/3 cups of water

½ teaspoon salt

5 or 6 pods cardamom

2 Tablespoons grapeseed oil

1 small yellow onion – chopped

1 ½ garlic cloves

1 head cauliflower broken into florets

10 ounces chicken breast – cubed

1 can coconut milk

2 Tablespoon Thai yellow curry paste

2 Tablespoon fish sauce

½ Tablespoon honey

Salt

Pepper

Coriander

Black or white sesame seeds

Red chilli flakes

Peel and crush garlic. Heat 1 tablespoon of oil in a pot, and add half the garlic and cardamom. Allow the garlic and cardamom to cook a short while and then add the uncooked rice, water and salt. Bring to a boil and reduce to simmer, cook until rice is done. While rice is cooking continue with the second part of the dish.

Heat the remaining oil in a large pan, add the chopped onion the rest of the garlic. Saute for a minute or two. Add the coconut milk, fish sauce and honey. Bring to a boil. Add the chicken and cauliflower. Stir. Reduce heat and allow to cook over low heat – about 8 minutes. Add the salt, pepper, coriander and chili flakes for the last minute or two of cooking. Serve over the cooked rice.

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Whenever I need comfort food the spiced meals I want are curries. The fragrance and aroma of curries always reminds me sweet fellowship and a blessed season of life. This is an alternate to my favorite Indian curries. It is equally good, and of course, should you use white basmati rice you can’t go wrong.

#Curry #Thai #cauliflower #chicken