Cauliflower and Boiled Eggs Thai Red Curry
Oh! Curry. I have no idea when I became a curry lover; probably since I moved to the U.S. I think there are two reasons for this. One is I love spicy taste and the hot temperature. Another reason is curry is such an easy recipe to cook, and it does not require too many ingredients.
The idea of Cauliflower and Hard Boiled Eggs Thai Red Curry
I do not only enjoy Thai curry, but I also enjoy Indian curry, too. I have seen Indian cauliflower curry in Indian restaurants and on the internet however I have never ordered or cooked it yet. I like cauliflower, and in Thai cuisine, we normally stir fry it with meat or steam it and eat as a side with Thai spicy salsa/dip.
The other day I bought a cauliflower and meant to stir fry it like usual. Then I decided I was craving some spicy food. My brain recalled the picture of Indian cauliflower, and I thought “Hmm, Cauliflower with Thai red curry. This may be a good recipe.”
Cauliflower is one of the superfoods that has so many benefits for our health. Cauliflower has sulforaphane that has an ability to kill cancer stem cells, slowing the growth of a tumor. It can improve blood pressure and kidney function, too. Cauliflower carries anti-inflammatory nutrients to help keep inflammation in check. Some inflammatory activity is good for our health. However, sometimes our immune system misunderstands some substances inside our bodies and sends a false trigger to attack our cells. This condition can lead us to a disease, and/or cancer.
Cauliflower is an inexpensive source of food that is good for your brain health. Choline in cauliflower can help your brain with a cognitive function and improved learning and memory. Cauliflower is an excellent source of dietary fiber; it contains a high number of vitamins including; C, K, B, B complex, potassium, manganese, and antioxidants.
About the recipe
In this recipe, I pair the cauliflower with hard boiled eggs. The thing that I love about the recipe is the soft texture of the cooked cauliflower. The cauliflower absorbed the red curry sauce so well meanwhile that when I felt slightly too much of the heat from eating the cauliflower I scooped the hard boiled egg to cool the spiciness down a little bit. The cauliflower and hard boiled eggs are such a good balance for the recipe.
I was relishing the recipe so much when I arrived at fruition of my concept, and I hope you all feel the same way. Let me know what you do you think about this dish or maybe share your version in the comments section below.
- 1 cauliflower, about 20 oz. cut it in a bite size
- 10 hard boiled eggs
- 1 - 1½ tbsp red curry paste
- 13.5 oz. lite coconut milk
- 1 tbsp olive oil
- 1 tbsp fish sauce
- ¼ Truvia
- 2 cups of water
- Heat olive oil in a pot at medium-high.
- Add red curry paste and stir it just a few seconds.
- Pour half portion of lite coconut milk in the pot, keep stir the curry paste until it dissolves into the coconut milk.
- Add cauliflower into the pot after the coconut milk is boiling then pour the rest of coconut milk and water into the pot.
- Wait until the curry is boiling then add hard boiled eggs and let them cook for a couple of minutes.
- Turn off the stove.
- Serve it with brown rice or enjoy the curry itself.