Thai Roasted Cauliflower and Red Curry Paste Dip

Name: Thai Roasted Cauliflower and Red Curry Paste Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1 medium head (650 g) cauliflower florets, fresh, cut into 1-inch (2.5 cm) florets; 3 tablespoons (45 ml) olive oil; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; 3 tablespoons (45 g) Thai red curry paste; ¾ cup (180 ml) coconut cream, full-fat, from a can, the thick top layer; 3 leaves kaffir lime leaves, fresh, finely minced; 1 tablespoon (15 ml) fresh lime juice, from kaffir or regular lime; ¼ cup (10 g) Thai basil, fresh, roughly chopped; ½ teaspoon (2½ ml) fish sauce; 1 clove (5 g) garlic clove, fresh, minced; 2 tablespoons (5 g) Thai basil, fresh, leaves only, for garnish (optional); ⅛ teaspoon (¼ g) dried red chili flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, creamy dip featuring roasted cauliflower blended with red curry paste, coconut cream, and fresh Thai aromatics. The cauliflower becomes sweet and tender when roasted, creating a rich base that's balanced by the heat of curry paste, brightness of kaffir lime, and herbal notes of Thai basil. Serve warm or at room temperature with vegetables, crackers, or crispy rice cakes.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 1½ cups (360 ml) dip, serving 8 as an appetizer

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat the oven to 425°F (220°C)
Have all aromatics prepped and measured
Use Thai curry paste from a jar or tube for convenience

1
Roast the cauliflowerOven 425°F / 220°C
- Toss the cauliflower florets with 3 tablespoons (45 ml) olive oil, ¾ teaspoon (5 g) kosher salt, and ¼ teaspoon (0.5 g) black pepper on a large baking sheet.
- Spread in a single layer.
- Roast in a preheated 425°F (220°C) oven for 25–30 minutes, stirring halfway through, until the florets are tender, golden brown at the edges, and slightly caramelized.
- The cauliflower should be very soft and a little charred.
+ Show details− Hide details
Ready when: Golden brown with light char, tender when pierced
Tip: Don't crowd the pan; the florets need space to brown. If your oven runs cool, roast 5 minutes longer.
2
Blend the base
- Transfer the hot roasted cauliflower to a food processor or blender.
- Add 3 tablespoons (45 g) Thai red curry paste, ¾ cup (180 ml) coconut cream, 3 minced kaffir lime leaves, 1 minced garlic clove, and ½ teaspoon (2.5 ml) fish sauce.
- Pulse until roughly combined, about 8–10 pulses.
- The dip should be chunky-creamy, not completely smooth; some small floret pieces are desirable.
+ Show details− Hide details
Ready when: Chunky-creamy consistency with visible floret pieces
Tip: Don't overblend; over-processing makes the dip pasty and gluey. A few chunky bits add nice texture.
3
Finish with brightness
- Transfer the dip to a medium bowl.
- Stir in 1 tablespoon (15 ml) fresh lime juice and ¼ cup (10 g) roughly chopped Thai basil.
- Taste and adjust: add more curry paste for heat, more lime juice for brightness, or a pinch more fish sauce for savory depth.
- The dip should taste vibrant, gently spicy, and balanced between coconut, lime, and herbal notes.
+ Show details− Hide details
Ready when: Flavors are balanced: not too hot, with visible lime and basil
Tip: Fresh basil is essential here; dried won't give the same fragrant finish. Add it at the end so it stays bright.
4
Plate and serve
- Transfer the dip to a serving bowl.
- If serving warm, do so immediately.
- For room temperature, let it cool slightly for 10 minutes.
- Garnish with a few fresh Thai basil leaves and a pinch of chili flakes if desired.
- Serve alongside fresh vegetable sticks (cucumber, snap peas, bell pepper, cherry tomatoes), crispy rice cakes, or crackers.
+ Show details− Hide details
Ready when: Dip is ready when plated and garnished
Tip: The dip thickens slightly as it cools; if it's too thick when chilled, stir in 1–2 tablespoons coconut milk to loosen.

Good to know

Tips

Roast the cauliflower until deeply browned—this caramelization is key to the dip's sweet, rich flavor. Pale roasted cauliflower will taste thin and watery.
Don't skip the fish sauce; even ½ teaspoon adds essential umami that rounds out the curry and coconut without tasting fishy.
For a spicier dip, add an extra tablespoon of curry paste or a pinch of chili flakes. For milder heat, reduce the paste to 2 tablespoons (30 g) and increase coconut cream to 1 cup (240 ml).
This dip is excellent served warm with warm rice cakes or fresh spring rolls, or at room temperature as part of a vegetable platter.

Make ahead

Roast the cauliflower up to 1 day ahead and store in an airtight container in the fridge. Blend and finish the dip up to 4 hours before serving; cover and refrigerate. Let it come to room temperature or gently reheat in a small pot over medium-low heat, stirring, for 3–4 minutes.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dip is best at room temperature or warmed gently; do not microwave, which can separate the coconut cream. To reheat, place in a small pot over medium-low heat, stirring gently, for 3–4 minutes, or leave at room temperature for 30 minutes before serving.

Substitutions

Thai red curry paste → Thai green curry paste. Use the same amount (3 tablespoons / 45 g). The dip will be more herbaceous and slightly less creamy-sweet; green curry is spicier, so taste as you go.
kaffir lime leaves, fresh → Grated zest and juice of 1 regular lime plus ½ teaspoon dried kaffir lime powder (if available). Kaffir limes have a distinct floral aroma; regular lime is a good backup, though the flavor profile shifts slightly more citrus, less floral.
Thai basil, fresh → Fresh cilantro or regular basil. Thai basil has a unique licorice-anise note. Cilantro is more herbaceous and bright; regular basil is sweeter. Use ¼ cup (10 g) of either.
fish sauce → Soy sauce or tamari. Use ¾ teaspoon (3.75 ml) soy sauce for umami depth without the fishy funk. The dip will taste slightly less traditionally Thai.