An unexpected combo with awesome taste — this dish featuring Thai red curry sauce is healthful, tasty and surprising.
Some condiments are just addictive. Ketchup on burgers is a must. Relish on grilled hot dogs. Salsa with tortilla chips (and oozy melted cheese). Honey barbecue with chicken. Sriracha on pretty much everything.
Well, I have fallen in love with a new one: Thai red curry sauce. This sweet-spicy sauce combines coconut milk with Thai red curry into a creamy deliciousness that is perfect for dipping oven fries. Or mixing with a stir fry. Or tossing with some roasted veggies. Oh, the list goes on and on…
It’s particularly good in my Thai Red Curry Cauliflower and Garbanzo Beans recipe.
The cauliflower is cut into bite sized pieces and then roasted at a high temperature with the beans.
Once it’s done, just toss it with the Thai red curry sauce and you are good to go.
This makes a totally unexpected and side dish, and it’s also great over rice as a vegetarian entrée. Either way, it’s amazing. Pinky swear.
Just one tiny note: Be sure to get Thai red curry sauce — not the paste, which would be a total disaster. Remember: sauce (it’s sometimes called a simmer sauce).
Now hurry — go get your curry!
Featured Recipe
More Curry Recipes
Get your curry on with more recipes that feature the amazing spice:
- Thai Yellow Curry with Fish Recipe
- Curry Chicken Pot Pie Recipe
- Curry Puffs Recipe
- Chex Combo Curry Recipe
- Red Thai Curry Marinated Chicken Recipe
Sarah W. Caron (aka scaron) doesn’t do mustard. Unless it’s ground mustard enhancing her mac and cheese. She blogs about homemade comfort food at Sarah’s Cucina Bella.
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