Ingredients

Method

• 1 T vegetable oil
• 1 x 70 g sachet Woolworths Blue Elephant massaman curry paste 
• 1 x 400 ml can coconut cream
• 300 g cauliflower, blanched
• 1 potato, diced
• 1 1/4 cups water
• 1 ½ T sugar
• 1 t rice vinegar
• 1 T light soy sauce
• ½ handful cashew nuts or unsalted roasted peanuts
• Thai jasmine rice, for serving 
• cashew nuts or roasted peanuts, to garnish
Optional spices:
• 1 cinnamon stick
• 2 star anise
• 2 bay leaves
• 3 cardamom pods

Method

Ingredients

1. Heat the oil in a saucepan over a medium heat. Add the curry paste and sauté until fragrant.

2. Pour in half the coconut cream and stir gently until the mixture begins to simmer.

3. Add the cauliflower and potato, along with the optional spices if using. Pour in the remaining coconut cream and the water. Bring to a gentle boil.

4. Add the soy sauce, rice vinegar and sugar and adjust the seasoning to taste.

5. Reduce the heat and simmer for 15–20 minutes, or until the cauliflower and potatoes are fully cooked.

6. Garnish with cashew nuts or roasted peanuts and serve hot with Thai jasmine rice.

Cook’s note: For a more authentic Thai flavor profile, substitute palm sugar for regular sugar and add tamarind juice for a richer balance of sweetness and acidity.

Find more Thai recipes here

Recipes: Master Chef Nooror and Clement Pedro

Food production and styling: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

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