This silky Thai red curry dish with cauliflower is flavorful and easy. It’s ready in less than 30 minutes!
Lately I’ve been eating a lot of Thai food. I blame it on all the food travel shows that always feature at least one episode in Thailand where they showcase the most delicious looking street food, noodle dishes, curry and more.
When I go out to eat Thai food, I usually stick to the noodle dishes, thinking that I can recreate the curry more easily at home. This curry came out so silky and smooth.
There are a lot of ingredients that make up Thai red curry, which is why it so complex and flavorful. Making curry from scratch can be a little difficult because several of the ingredients are hard to find. Fortunately, there is curry paste.
Curry paste is a great base to start your curry and then you can add more ingredients to it to make it even more flavorful. I like that it already includes the hard-to-find ingredients, so that I only have to add a few more pantry ingredients to my dish.
Usually red curry is made with chicken, tofu, duck, fish. But I decided to make a cauliflower version. Cauliflower takes less time to cook too, so this dish comes together even faster than with a protein.
Recipe Tips:
- For a silky texture, make sure to use full-fat coconut milk.
- I have also tried this recipe using premium coconut cream. Instead of coconut milk, you would add in a 5.4 oz can of coconut cream to the curry paste and then add broth or water to dilute the curry (about 1/2 cup).
- This dish can be enjoyed with rice or cauliflower rice.
- Feel free to add your favorite vegetables to the dish. For this recipe, I used green beans and bell peppers. I’ve also seen kale used.
- I like adding fresh basil at the end (preferably Thai basil), but I had difficulty finding some when making this so I used cilantro instead.
- You can try out different brands of Thai red curry paste. I chose the Thai Kitchen brand because it is sold at most grocery stores and on Amazon.
Thai Red Curry Cauliflower
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 small head of cauliflower cut into bite-sized florets
- 1 red bell pepper sliced into thin strips
- 1 green bell pepper sliced into thin strips
- 1/4 lb green beans
- 2 tsp grated ginger
- 1 tbsp brown sugar
- 2 heaping tbsp red curry paste I used Thai Kitchen brand
- 1 (13.5-oz) can full fat coconut milk
- 1 tbsp lime juice
- 1 handful basil leaves or cilantro
Instructions
- Bring a large skillet to medium high heat. Add oil and garlic. Cook garlic until lightly browned. Add in cauliflower, bell peppers and beans. Stir and cook until vegetables are tender but still crispy. Set aside.
- In a medium saucepan, add ginger, brown sugar, curry paste and coconut milk. Bring to simmer. Stir and cook a few minutes (2-3 minutes) until red curry paste is completely dissolved in the coconut milk. Taste and adjust as needed.
- Pour curry into skillet with vegetables. Bring to a simmer. Cook vegetables in curry a few minutes (about 3-4 minutes) until they are softened and have absorbed the curry flavor. Stir constantly so that the vegetables are fully coated in the curry. Stir in lime juice and basil/cilantro. Remove from heat and serve with rice or cauliflower rice.
Notes
Recipe Tips:
- For a silky texture, make sure to use full-fat coconut milk.
- I have also tried this recipe using premium coconut cream. Instead of coconut milk, you would add in a 5.4 oz can of coconut cream to the curry paste and then add broth or water to dilute the curry (about 1/2 cup).
- This dish can be enjoyed with rice or cauliflower rice.
- Feel free to add your favorite vegetables to the dish. For this recipe, I used green beans and bell peppers. I've also seen kale used.
- I like adding fresh basil at the end (preferably Thai basil), but I had difficulty finding some when making this so I used cilantro instead.
- You can try out different brands of Thai red curry paste. I chose the Thai Kitchen brand because it is sold at most grocery stores and on Amazon.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
