Thai Red Curry with Roasted Cauliflower

Finding your favorite Thai takeout feels like finding the holy grail.  They’re not all good – at all. So when we found Irene’s ….. oh Irene.  I don’t know who Irene is, but her Thai restaurant is delightful.  They delivered…. until they didn’t.  That Friday night when I went to call in a delivery order and the gentleman said, “oh, i’m sorry you’re outside of our delivery service”.  What? We order from you every other week! He said well, they changed their delivery zone and we were now .5 miles – that’s right, 1/2 mile outside their delivery zone.  Crushed.  {This is not the time to judge me for not wanting to drive the 5 miles to Irene’s} 

In the midst of my disappointment with our take out options, I wanted to fill my curry void so I worked on my own version. I’ve worked and re-worked my curry recipe.  For me, it’s all about a richness of layered flavor. Throughout this last year of various curry attempts this is the one I like best.  I hope you like it too.

The biggest thing is using coconut cream.  Not low fat! Come on, it’s coconut …. still Whole 30 approved so eat up!

I’m getting a little ahead of myself.  First, prepare the ginger, shallots, garlic, and lemongrass. Add a 1 count of grapeseed or coconut oil to an oven safe pan over medium heat.  {I used a cast iron pan, but if you don’t have one a dutch oven would also work.} Add the fresh spices to the heated pan. Saute’ them until they become fragrant and the shallots are transluscent.  Next, add the chicken in with the spices and move the pan to the oven.  Continue to roast the bone in chicken with the garlic, ginger, lemongrass, and shallots until the chicken falls off the bone {about 30 min., check temp. to be 165} 

When the chicken is done move back to the stove top at medium heat.  Fold in the curry paste and coconut cream. Add in the lime juice, and fish sauce.  Marry all of the flavors and let them cook down a bit.  Turn heat to just a simmer and reduce. Continue stirring and reduce by about a 1/4 inch in the pan. I tossed 3 thai chili’s with a thin slice in each and zest from the lime at the end.  The cauliflower should be done roasting so remove and let sit on pan on the counter. {They will be done when poked with a fork and are tender, but still a bit firm.} Pull the chicken off of the bone with a fork and add back in to curry.  When plating, top with roasted cauliflower and fresh cilantro. 

This is very easily adapted to a full vegetarian recipe – see the recipe card for the note.