Bring out the Big Bowls for This Coconut Curry

Inspired by a dish from one of Chef Elana’s favorite local Thai spots, this aromatic Coconut Curry will warm you from top to bottom and it’s a snap to make! The rich, fragrant broth gets it’s layers of flavor from coconut milk, curry paste, and peanut butter, which soak into tender vermicelli noodles. Roasted cauliflower and peanuts add even more heft to this insanely comforting dinner that will curry favor (see what we did there?) with anyone who tries it.

¼ ounce ginger
1 red onion
1 pound cauliflower
2 tablespoons peanuts
1 tablespoon light brown sugar
1 tablespoon red curry paste
1 14-ounce can lite coconut milk
8 ounces vegetable stock
1 tablespoon peanut butter
1/2 ounce gluten-free soy sauce
⅓ pound vermicelli rice noodles
5 ounces baby spinach

2 tablespoons canola oil
kosher salt
black pepper
10″ large pot with lid
baking sheet
8″ medium pot


Prepare Ingredients:

Preheat oven to 450°F. Bring a large pot of water to a boil over high heat and cover. Trim and discard skin of ginger and mince. Peel onion and cut into medium dice. Rinse cauliflower and cut into ½-inch pieces, discarding leaves and tough stem. Roughly chop peanuts.

Roast Cauliflower:

On a baking sheet, toss cauliflower with 1 tablespoon canola oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until golden and tender, 13-15 minutes.

Make Curry Base:

While cauliflower roasts, heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add ginger and onion and sauté, stirring, until soft, 3-5 minutes. Season with ¼ teaspoon salt and pepper. Add brown sugar and stir to fully combine, about 2 minutes. Add as much curry paste as desired and cook, stirring, about 1 minute more.

Simmer Curry:

Add coconut milk, vegetable stock, peanut butter, and soy sauce to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until curry is thickened and flavors have melded, about 10 minutes. Season with ½ teaspoon salt and stir to combine.

Cook Rice Noodles:

While curry simmers, add rice noodles to pot of boiling water and immediately remove pot from heat. Let soak until noodles are tender, about 6 minutes. Drain and rinse under cold water for 30 seconds to stop cooking. Set aside.

Season Curry:

Add spinach and roasted cauliflower to pot with curry and stir to combine. Cook until spinach is wilted, 1-2 minutes. Remove pot from heat and stir in rice noodles. Taste and add more salt and pepper as desired. Divide between 2 bowls and garnish with chopped peanuts. Enjoy!

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