Sunday, January 13, 2013

Shrimp Green Curry with Tandoori Roasted Cauliflower

Green curry paste mixed with a can of coconut milk is a great base for nay curry recipe. Simply add vegetables and tofu, seafood, beef or chicken and the result is impressive. The coconut milk adds a creamy buttery texture to the broth. Be careful when adding curry paste because an amount as small as an extra teaspoon can add quite a bit of spice.

A very simple and delicious side dish is roasted cauliflower. Cut the cauliflower in florets, mix in a bowl with 1 teaspoon olive oil and add any spice you like. We like to add curry and tandoori. Once the cauliflower is coated with the oil, place the pieces on a cookie sheet covered in tin foil and bake for about 12 minutes. For extra crunch, bake at broil and extra minute or 2.

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