Easy Cauliflower Thai Curry Recipe
This chicken and cauliflower chickpea curry is ready faster than you can call for takeout and tastes just as good — or better — than you’d find in a Thai restaurant. Yes, I said it. It’s hearty yet healthy comfort food that’s layered with Thai-inspired flavors and is naturally gluten-free. I could drink the coconut milk broth or prepare it as a soup — it’s that good and it keeps the chicken so juicy and moist. While there’s natural sweetness from the sweet Vidalia onions, carrots, and the coconut milk, the lime juice add the perfect acidic notes to balance the flavors. I love all the textures in every bite from the tender (but not mushy in the least) cauliflower and carrots, the hearty chickpeas, and the juicy chicken, along with wilted spinach and cilantro.
What’s in the Chicken Cauliflower Curry?
For this healthier cauliflower curry recipe, you’ll need:
Coconut oil Sweet Vidalia onion Chicken breasts Ground ginger and coriander Coconut milk Chickpeas Cauliflower florets Carrots Thai red curry paste Fresh spinach Lime juice Fresh cilantro Sugar (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Cauliflower Curry
I am a huge Thai curry fan and was craving something with Thai red curry paste, coconut milk, and plenty of veggies. This easy, one-skillet curry that’s ready in 20 minutes was absolutely perfect. There’s cauliflower, chickpeas and chicken along with sweet Vidalia onions, carrots, and spinach. Everything simmers in creamy coconut milk that’s spiced with garlic, ginger, coriander, and Thai red curry paste before adding lime lime juice, spinach, and cilantro. The fresh cilantro and the lime juice really add a pop of tangy freshness and balance the warming flavors of the ginger, coriander, and red curry paste.
Tips for Making Cauliflower Coconut Curry
There is heat from the ginger and the Thai red curry paste and for this curry I used about half of the (small) jar, about 1/3 cup. I realize this may be too much for some people so start with 1 to 2 tablespoons, and work up from there. I love this Thai red curry paste for its smooth and rich flavor profile and don’t find the paste to be overly spicy, but as a caveat, I adore spicy food. If you don’t, scale back the amount of curry paste you use.
More Easy Curry Recipes:
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Green Thai Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING! Thai Yellow Curry with Chicken — Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite! Impress your friends and family and make this DELICIOUS curry at home!! Coconut Lime Chicken and Sweet Potato Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!! Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing! Chickpea and Kale Thai Coconut Curry – An easy one-skillet vegan curry that’s ready in 15 minutes and has amazing Thai-inspired flavors! Low-cal, low-carb, and healthy but tastes like hearty comfort food!
