This Thai Bisque leans on red curry to do the heavy lifting. We smoke the Cauliflower for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the red curry elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the coconut milk and the rest of the red curry flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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