Thai Vegetable Green Curry with Jasmine Rice Cakes

Again, another vegetarian recipe I intend to make for my Dad.  All I've done is having good intentions. :)

Garnish the curry with chopped fresh herbs such as basil, mint, and/or cilantro.

2  Tbsp vegetable oil
12  ounces cauliflower florets, cut into 1-inch pieces
3  Tbsp Thai green curry paste
1 (14-ounce) can coconut milk
2 Tbsp fish sauce
1 Tbsp packed brown sugar
2 zucchini, cut into 3/4-inch pieces
1 red bell pepper, stemmed, seeded, and cut into matchsticks
8 ounces snap peas, strings removed
2 Tbsp lime juice
Salt and pepper

Heat 2 tablespoons oil until shimmering.  Add cauliflower and curry paste and cook until cauliflower begins to soften, about 5 minutes.

Stir in coconut milk, fish sauce, and sugar and bring to simmer.

Stir in zucchini, bell pepper, and snap peas, cover and cook, stirring occasionally, until vegetables are just tender, about 4 minutes.

Uncover and cook until sauce is slightly thickened, about 2 minutes.

Off heat, stir in lime juice and season with salt and pepper to taste.

Rice Cake
2 Tbsp vegetable oil
4 cups cooked jasmine rice
1 large egg
2 Tbsp all-purpose flour
3/4 tsp salt
1/2 tsp black pepper

Pulse 2 cups of rice in food processor until coarsely ground, about 12 pulses; return to bowl.  Mix other 2 cups of rice.  Stir in egg, flour, 3/4 tsp salt and 1/2 tsp pepper.  Using hands, pack rice mixture into 4 patties.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add rice patties and cook until crisp and browned on both sides, about 3 minutes per side.  Serve rice cakes with vegetables curry.