Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 cauliflower, cut into florets
- 500 g potato (s), cut into 2 cm cubes
- 1 bulb / n garlic, Chinese, chopped
- 1 medium onion (s), cut into fine strips
- some curry paste, yellow Thai curry
- some soy sauce
- 1 can coconut milk
- a bit salt
- possibly chilli powder, or chopped fresh chilli
- some oil
- 1 kaffir lime leaves
Print Recipe
Pin Recipe Instructions
- Bring salted water to a boil in a large saucepan. Pre-cook the cauliflower and potatoes for about 8-10 minutes.
- Then pour off and allow to evaporate well.
- Heat the oil in a pan or wok. Lightly fry the onion and garlic in it. Add curry paste, amount to taste, and sweat lightly. Deglaze with the coconut milk. Add the kaffir lime leaf. Season with soy sauce. If you like it spicier, you can now add some chilli.
- Add cauliflower and potatoes to the curry and let simmer with the lid on for about 5-10 over medium heat. Season again to taste before serving.
- Fried chicken breast goes well with it.
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