Charred Cauliflower Panang Curry with Lemongrass Rice



Ingredients for Rice:

  • 2 cups jasmine rice

  • 1 stalk lemongrass, split in strips or 2 teaspoons lemongrass, minced
  • 1/8 teaspoon salt

Ingredients for Curry:

  • 1 head cauliflower, broken down into florets (about 12 ounces)
  • 3 tablespoons vegetable oil, divided
  • 1 teaspoon ground turmeric
  • salt and freshly ground pepper
  • 1/4 cup sliced shallots (about 2 large)
  • 1¾ teaspoons Panang curry paste
  • 1 - 14-ounce can unsweetened coconut milk
  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)  
  • 1 large red bell pepper, cut into strips
  • 1 cup green beans, trimmed
  • 1/4 cup chopped fresh basil plus sprigs for garnish
  • 2 tablespoons fresh lime juice plus wedges for garnish


  1. Preheat your oven to 375 F. Line a sheet tray with parchment paper or aluminum foil
  2. Toss cauliflower florets with 1½ tablespoons of vegetable oil. Season with turmeric, salt and pepper.
  3. Roast the cauliflower for 15 - 20 minutes, tossing halfway through to ensure an even char.
  4. Place rice in a medium pot with 2½ cups of water, lemongrass stalk or minced lemongrass, and 1/8 teaspoon salt. Bring to a boil. Cover the pot and reduce heat to low. Simmer for 12 - 15 minutes. Fluff before serving.
  5. Heat oil in large saucepan over medium heat.
  6. Add shallots and curry paste; stir until shallots soften, about 2 minutes.
  7. Add coconut milk and fish sauce, bring to boil.
  8. Add bell pepper and green beans and cook for 2 - 3 minutes, until just tender.
  9. Stir in charred cauliflower, chopped basil and lime juice.
  10. Season to taste with salt and pepper.
  11. Divide curry among bowls.
  12. Garnish with basil sprigs and lime wedges.


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