If you like a good Thai curry as much as I do, try this creamy cauliflower and aubergine curry served with a red wild rice from the Camargue region. The rice not only has a lovely, deep red colour, its nutty taste and naturally chewy, slightly sticky texture goes very well with the spicy, coconut milk-based sauce. This is a perfect dish for a dinner with friends or family.
1 large cauliflower (cut into medium sized florets)
1 large aubergine
1 large red pepper
300g red Camargue rice
1 tablespoon of fresh grated ginger
50 g of green curry paste
600 ml of coconut milk
1 tablespoon of coconut oil
2 tablespoons of fish sauce (optional)
1 small chili pepper (chopped)
fresh coriander leaves
Cover the rice in a pot with lightly salted boiling water. Simmer until tender for about 30-40 minutes. For the curry, heat the coconut oil in a large pan or wok and add the ginger. Sauté over medium heat until soft (about 3 minutes). Add the cauliflower. Cut the aubergine and red pepper into cubes and add them to the cauliflower. After about 5-7 minutes stir-fried, add the green curry paste and stir well until everything is coated. Then add the coconut milk, stir well and simmer for further 7-10 minutes until the cauliflower is tender. Season with fish sauce (replace the fish sauce with salt for a vegan option) and add fresh chopped chili (if you like it a little spicier). Top with fresh coriander, drain the rice and serve. Enjoy! Feel free to comment and share your feedback.