I was planning to try a new green curry recipe last weekend, and I also happened to have some leftover pumpkin curry in the freezer, so a Thai feast seemed in the works. It occurred to me a rice dish was a logical addition (and, of course, for me this means cauliflower “rice”), and so I took to the Internet to research a flavorful rice dish that is uniquely Thai.
Now, cauliflower rice can be eaten plainly. The simplest preparation is riced cauliflower with some oil, salt and pepper. That’s as close as I would recommend getting to “plain” cauliflower rice. In my humblest opinion, it needs a bit more seasoning to stand on its own as a dish, and so I look for rice dishes that are complex and flavorful when I’m looking to convert a recipe to cauliflower rice. I’ve already done a few cauliflower rice recipes that complement Thai food well, such as Coconut Rice and Cilantro Lime Rice, but I wanted something more intricate this time, something that could stand on its own. I figured, my favorite Thai restaurant has all kinds of entree rice dishes, surely I could find a recipe for something like that to fit the bill
I’ve also found that cooking the cauliflower rice directly (i.e. as part of the dish preparation; warming is okay) is less than ideal, as the rice loses its texture easily and releases extra liquid into the dish. Many of the recipes I found were for fried rice; many did not seem all that much different from Chinese fried rice recipes–maybe one or two extra “Thai” ingredients. They were uninspiring, and they of course involved cooking the rice by frying it. Since I already keep a lot of integral Thai food ingredients in my cupboards (e.g. curry pastes and powders, sriracha, fish sauce, lime juice, peanuts, etc.) I decided to put together a recipe based on Thai dishes and flavor combinations I’ve enjoyed in the past.
SARAH’S THAI RED CURRY RICE
8 cups cauliflower rice
2 tablespoons red curry paste
1/2 cup coconut cream
1/8 cup lime juice
1/8 cup soy sauce
1 tablespoon peanut butter
1/3 cup peanuts, crushed
1/3 cup unsweetened coconut flakes or powder
2 roma tomatoes, diced
1 teaspoon salt
Rice your cauliflower. Fold into a clean kitchen towel and set aside.
In a compact but tall container (I used the plastic measuring vessel that came with my immersion blender), combine curry paste, coconut cream, lime juice, soy sauce and peanut butter. Mix thoroughly into a sauce (I used my immersion blender to do so; works well to overcome the tackiness of the peanut butter).
Meanwhile crush and toast the peanuts in a dry, non-stick skillet. Once the peanuts are lightly toasted, add the coconut (it will toast faster) and stir until coconut is golden brown. Remove from heat.
In a large bowl, combine cauliflower rice, diced tomatoes, salt and green onions. Add the toasted peanuts and coconut. Once all those ingredients are well-distributed throughout the rice, add the peanut sauce and combine. Serve with your favorite Thai curries.
Note that the peanut sauce in this recipe is intended to coat the rice lightly with flavor, not to be a thick sauce to saturate it. The overall texture is a “dry” rice, rather than a soupy or saucy dish.
I was quite pleased with this recipe. And excellent complement to the curries I was making to eat alongside it. Can’t wait to have the leftovers later this week!