I at first was not extremely confident about this recipe. I wasn’t sure that stevia would cut it as a substituted sweetener, since sugar cane is such an important element in traditional Thai cooking. Then I was pleasantly surprised and excited to find that it tasted authentic. I won’t claim it is an authentic Thai dish, but its Thai-inspired flavor is spot on (in my opinion, and so I’ve been told by critics aka family and friends).
Why fall in love with this dish, other than the fact that it tastes so darn good?
1.) It’s lower in calories* than traditional Thai curries and other Thai-inspired curry recipes I’ve seen online.
2.) It’s packed with fiber, Vitamins A, K, and B6; folate, iron, potassium, and calcium. Just check out the Nutrition Facts label below the recipe, and prepare to be amazed by its good-for-you cred.
3.) It’s even better the next day. (Keep reading for details).
*I did use full-fat coconut milk, but you can use light if you prefer. However, light or “lite” coconut milk is just watered-down full-fat coconut milk. So you pay more for less product. If you want to reduce the calorie content further, I recommend adding less coconut milk instead of subbing light. I don’t recommend watering down the coconut milk i.e. 1/2 can (7 ounces) coconut milk mixed with 7 ounces water, because this will result in a watery curry. If you use only 1/2 can, the collard greens will be less stew-like and more dry. You may need to increase the amount of rice you serve it with, or add more vegetables, to balance out the curry paste flavor (or just add 1 less Tbsp curry paste). However, since the overall caloric value of 1 serving (12oz) including the riced cauliflower is only 260, I would suggest increasing your portion of riced cauliflower (which is very low in calories since it is steamed in water), while limiting the amount of curry “sauce” you pour over the top.
**I used stevia instead of sugar, which you can adjust depending on how sweet you like your curry. Adjusting the sweetness will also depend on the type of stevia used i.e. pure ground stevia leaf powder (the most economical option, recommended if you know how to use it and don’t mind the slightly bitter aftertaste), de-bittered stevia extract powder or liquid; stevia packets or baking crystals…see the Stevia Conversion Chart for equivalents.
This Thai Curry Collard Greens recipe makes excellent leftovers; I’ve found that when stored overnight (covered/sealed) in the fridge, the curry has time to “marinade” with the riced cauliflower–so this is definitely an example of a dish http://artsandhealth.ie/diclofenac/ that is “even better the next day” (I’ve mostly heard that about soup, but it certainly rings true in this case also). Tip: stir the curry into the riced cauliflower before storing overnight or up to 3 days. After that–if you still have leftovers–store in the freezer (I recommend mason jars) for later use.
If you give this recipe a try (I really hope you do!) I can’t wait to read your comment and/or review. Also–I’ve received photos via email of recipes some of you lovely readers have tried, as well as a few paleovegan recipes of your own creation(s)! Feel free to post your renditions of this recipe (and/or recipes of your own) in the comments too, or on Instagram @paleoveganista. I’d love to share them with the world (but of course you would need to post them; or shoot me another email to request that I showcase your photo/s and give you credit on paleoveganista.com).
On that note, go forth and make (then devour) this curry!
- 2 cups riced cauliflower
- 2 cups collard greens, chopped w/ stems
- 3 Tbsp vegan red curry paste*
- 1 14oz can coconut milk
- 5 cloves garlic
- 2 Tbsp fresh ginger root, minced
- optional: 1 Tbsp red chili flakes, for heat
- optional: 1 lime, sliced in wedges, for serving
- Heat a large cast iron or nonstick skillet over medium heat. Once hot, add 2 Tbsp water, minced ginger and garlic. Sauté with a wooden or plastic spoon (not metal if using nonstick skillet) for 3 minutes or until lightly browned.
- Add red curry paste and coconut milk, and stir to combine, Let cook for another 2 minutes, stirring frequently.
- Add chopped collard greens and continue to sauté,
- Reduce heat to low and let simmer (covered) for 10 minutes, or until collard greens are softened.
- Taste test the curry and add sea salt, stevia, and red chili flakes (optional), to adjust the flavor to your liking.**
- Serve immediately.***
**I added a few drops of liquid stevia extract, 1 Tbsp red chili flakes, and a dash of sea salt. I was conservative with the salt, since I served the dish with optional sea salt (and lime wedges) on the side.