Not to take away from Anong's business, which is thriving in downtown Laramie, but Thai food is actually wuite easy and fast to make, with the right ingredients. Pick up curry paste at Safeway or Big Hollow Food Co-op (they both carry Thai Kitchen brand), or stop by Bangkok Asian Market near CSU the next time you're in Fort Collins to shop. They carry several brands and flavors, including my personal favorite, Mae Ploy yellow curry paste. So, create your own Thai takeout with this healthy vegetarian recipe!
Roasted Cauliflower with Thai Curried Noodles
Serves 6
1 head cauliflower, cut into bite-sized pieces
2 teaspoons peanut oil
½ yellow onion, chopped
1 large russet potato, peeled and diced
2 carrots, peeled and sliced into rounds
1 cup frozen or fresh peas
1 can (15 oz.) coconut milk
2 tablespoons curry paste
1 tablespoon Sriracha or other Asian hot sauce (use less for less heat in the dish)
2 tablespoons lime juice
8 oz. cooked fettucine or other wide noodles
1 cup loosely packed cilantro leaves, optional
Salt and black pepper to taste
Line a baking sheet with parchment paper and lay the cauliflower out in a single layer. Spray with a little cooking spray and sprinkle with salt; roast at 425°F for 20 minutes or until browned. Set aside.
In a large pot or Dutch oven, heat the oil over medium-high heat. Cook the onion, carrot, and potato until onion is soft and potato begins to get soft. Lower heat to medium-low and stir in coconut milk, curry paste, and Sriracha. Cover and cook until potato is tender, about 20 minutes. Stir in peas and lime juice and cover, to heat peas. Stir in pasta, roasted cauliflower, and cilantro (if using); season with salt and pepper.
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