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Home » Main Dish

Thai Chicken Cauliflower Curry

March 21, 2019 By Lorena Grater

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Collage of Thai Chicken Cauliflower Curry images with text overlay for Pinterest.

In need of a 30-minute healthy dinner? You found it! Thai Chicken Cauliflower Curry, the best, the ONLY quick and easy dinner you’ll need today!

Top view of Thai Chicken Cauliflower Curry with rice, a fork and a grey napkin.

30 minutes start to finish. Full of healthy cauliflower. Full of flavor. Super easy to prepare. And now that cauliflower is in season, a fairly inexpensive dinner, too. Win, win, win, I’d say!

3 reasons you need Thai Chicken Cauliflower Curry tonight:

  1. Number 1 and most importantly, it tastes AMAZING!!! *angelical-aaaaahhhh*
  2. Cauliflower has tons of vitamin C and B6 and a good amount of folate, protein and fibre and combined with chicken and coconut milk makes it a not only delicious but also a very nutritious and complete meal.
  3. Both, chicken and cauliflower are cooked fairly quickly. It takes 10-15 minutes for the chicken to be cooked through and the cauliflower to reach the perfect tenderness it needs to soak up those curry paste flavors that make it taste out.of.this.world.

Close up of large cauliflower head.

How to make Thai curry in less than 30 minutes?

You won’t be able to make a Thai curry totally from scratch in 30 minutes.

However, most store-bought curry pastes (not all, but most) have what I consider fairly clean ingredients. The one I use has spices (including red pepper), garlic, lemongrass, galangal, salt, shallot, and soybean oil.

Now, yes, soybean oil is not necessarily the best ingredient BUT remember, we are only using a very small amount (2-3 Tbsp) of curry paste for this Thai Chicken Cauliflower Curry or any curry made with curry paste for that matter.

Besides, we have to see the benefit of eating all that cauliflower just because it tastes so good thanks to this great curry sauce. The paste has no monosodium glutamate or other funny “ingredients”.

This is a good product to cheat on and not make from scratch. Of course, if you have the time and especially access to more exotic ingredients like galangal. By all means, make it from scratch!! It will last a long time in the fridge and you can make a lot of curries with your homemade version.

Close-up of chicken cauliflower curry served with rice and topped with cilantro, red chilli and black sesame seeds.

How long does Chicken Cauliflower Curry last in the fridge? And can you freeze it?

Most animal protein lasts 3-4 days in the fridge. So does chicken. Which makes this an amazing dish for meal planning for the week. Make a double batch and eat it Monday through Thursday as lunch.

You can also easily freeze this curry. If you plan on freezing it, I recommend undercooking the cauliflower. Add the chicken to the coconut curry first and after maybe 5 minutes the cauliflower florets. Cook until the chicken is done and the cauliflower still a bit hard. That way you get to the perfect consistency when reheating your curry in a pan.

To defrost, put in the fridge 12 hours prior to eating and reheat in a pan or microwave. Alternatively, if you weren’t able to plan ahead, reheat frozen dish in the pan on low and moving constantly to avoid from burning.

Pssst….for more curries because you can’t get enough, check out my Vegan Sweet Potato and Chickpea Curry or my Chickpea Spinach Curry.

Top view of Thai Chicken Cauliflower Curry with rice, a fork and a grey napkin.

Thai Chicken Cauliflower Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
In need of a 30-minute healthy dinner? You found it! Thai Chicken Cauliflower Curry, the best, the ONLY quick and easy dinner you'll need today!
Print Recipe Pin Recipe
https://youtu.be/7QBmMtb687U

Ingredients

  • 1 small onion
  • 2 cloves garlic
  • 1 head cauliflower
  • 300-350 g chicken breast - (10-ish oz)
  • 1 can coconut milk
  • 2-3 Tbsp Thai yellow curry paste
  • 2 Tbsp fish sauce
  • 1/2 Tbsp honey
  • Salt
  • Pepper
  • coriander
  • black or white sesame seeds
  • red fresno chilli
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Instructions

  • Prepare your brown rice or white rice or quinoa or whatever you will serve this with.
  • Peel and chop onion. Set aside.
  • Wash and chop cauliflower. Set aside.
  • Dry and cube chicken breast. Set aside.
  • Heat a large pan with lid over medium heat.
  • Add a dollop of oil into your hot pan and then chopped onion and crushed garlic. Fry until translucent.
  • Add coconut milk, curry paste, fish sauce and honey, stir well and bring to the boil.
  • Don't forget to check your rice/quinoa. Once rice/quinoa is cooked remove from heat, fluff with a spoon, cover again and set aside.
  • Once coconut milk is boiling, add cubed chicken and cauliflower, stir well, reduce heat to low and cover. Let simmer for about 5 minutes, then remove lid and let continue simmering for another 10 minutes.
  • In the meantime, wash, dry and chop coriander and wash and chop a little chilli.
  • Season curry to taste with salt and pepper.
  • Serve curry over rice/quinoa and sprinkle with some chopped fresh coriander, black sesame seeds and chopped red chilli.

Nutrition

Calories: 677kcal | Carbohydrates: 30g | Protein: 42g | Fat: 46g | Saturated Fat: 37g | Cholesterol: 96mg | Sodium: 1700mg | Potassium: 1937mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2405IU | Vitamin C: 147.1mg | Calcium: 147mg | Iron: 8.6mg
Course Main Course
Cuisine Asian
Keyword Chicken Cauliflower Curry
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Filed Under: Main Dish, Meat and Chicken

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Reader Interactions

Comments

  1. Mary says

    July 31, 2021 at 6:58 pm

    Hi just curious about nutrition that says 677 calories is that per serving

    Reply
    • Lorena Grater says

      August 4, 2021 at 5:19 am

      Yes, per serving. Coconut milk has a lot of fat.

      Reply
  2. Boyd says

    June 30, 2019 at 2:24 pm

    Just reading through the recipe as I’m intending to make this tonight – please never wash raw chicken. You can make yourself seriously ill. https://www.nhs.uk/live-well/eat-well/never-wash-raw-chicken/

    Reply
    • Lorena says

      July 1, 2019 at 1:38 pm

      Thank you so much for noticing. I never ever wash chicken. Well aware of the danger. I must have typed this recipe too fast and didn’t realize I had gotten to the chicken part and still thinking about veggies. Just deleted that part.

      Reply
  3. JUDY YAZERSKY says

    June 2, 2019 at 5:13 am

    5 stars
    Yum!
    Needed to use up leftover chicken.
    Used coconut creme instead of milk. Had no fish sauce.
    Used red curry paste.
    Frozen cauliflower.
    I loved it. So did my son in law. Daughter less…

    Reply
  4. Judy says

    May 27, 2019 at 7:32 am

    Can you use red or green curry paste?

    Reply
    • Lorena says

      May 27, 2019 at 11:38 am

      Yes! Absolutely :)

      Reply
  5. JC says

    February 4, 2018 at 1:23 am

    I’m sorry if I missed it, but what kind of curry paste do you use? I’m in the US, so I know I may not be able to purchase the same one here, but just to have an idea. Can’t wait to try it!

    Reply
    • Morgan says

      November 24, 2018 at 5:37 pm

      What kind of Thai Curry Paste are you using? Thank you!

      Reply
      • Lorena says

        November 25, 2018 at 7:18 pm

        My favorite is from the brand “Thai Kitchen” but I’m sure there is others that are just as delicious :)

        Reply
  6. BRi says

    November 24, 2017 at 5:38 am

    While this recipe looks fabulous, I’m genuinely curious where you got that spoon from!

    Reply
    • Lorena says

      November 24, 2017 at 8:56 pm

      You mean the spoon I’m sautéing the onion with in the video? If I remember correctly I bought it a shop called Zone in Montreal, Canada. It’s been a while though. I could be mistaken. I can imagine you could find them at a Crate & Barrel or a Williams & Samoa. They tend to have pretty wooden spoons :)

      Reply

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