Cauliflower Red Curry

Ingredients:

1 head
Cauliflower, cut into florets
2
Red Peppers, thinly sliced
8
Dried Shiitake Mushrooms, chopped soaked 3 hours in hot Water, (Reserve Water)
400 ml
Water Chestnuts
200 g
Coconut Cream
400 ml
Coconut Milk
50 g
Red Curry Paste
30 g
Tomato Paste
15 ml
Soy Sauce
7 ml
Maggi
15 g
Brown Splenda
20 g
Basil, finely chopped
6 g
Salt
3 g
Pepper, ground
7
Dried Lime Leaves, ground
3
Dundicut Chilies, ground
20 g
Cornstarch, mixed in Water to create slurry

Method:

In a cold large bottomed pot add Coconut Cream. Add Curry Paste and stir to break it up and mix with Coconut. Turn heat to medium, allow to get hot, and Coconut begins to bubble. Add Tomato Paste, sauté for 2 minutes.
Add 250 ml Mushroom Water, and Coconut Milk, bring to a boil. Add Soy Sauce, Maggi, Splenda, mix well. Add Mushrooms, Lime Leaves, Salt, Pepper, and Chilies. Add in Cauliflower, simmer for 30 minutes. Add Red Peppers, Water Chestnuts, and Basil, mix well. Simmer for 5 minutes.
Serve with Basmati Rice.