Thai Chicken Cauliflower Curry

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!

I made a survey amongst my subscribers the other day and the results were MIND-BLOWING! In summary, I thought I was writing to mainly big families with a million children when in fact most my readers happen to be mostly childless couples totally into their work careers right now in need of quick and easy but still healthy dinners to prepare after a long hard day at work….. How did I not know that?!?!

Well, now I will obviously focus on meeting your needs!!! I’m going through my archives first to find all the good recipes for you that I’ve already created over the past two years. Then, I will also create more of these kinds of recipes. What do you think? Here is the first: Thai Chicken Cauliflower Curry. 30 minutes start to finish. Full of healthy cauliflower. Full of flavor. Super easy to prepare. And now that cauliflower is about to get in season, a fairly inexpensive dinner, too. Win, win, win, I’d say!

Look at this gorgeous cauliflower, doesn’t it SCREAM “I want to be cooked in a creamy yellow coconut curry so I can soak up all those amazing Thai flavors”?

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.

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.

Thai Chicken Cauliflower Curry Video

Yes, I made another video this weekend and this time for my Thai Chicken Cauliflower recipe. Woot, woot! You can check it out right here:

Or click over to Youtube: Thai Chicken Cauliflower Youtube Video and subscribe to my channel :)

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

Print Recipe

Thai Chicken Cauliflower Curry

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Course

Main Course

Cuisine

Asian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

US ImperialMetric

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

Course Main Course Cuisine Asian Prep Time 10 minutes Cook Time 20 minutes Servings US ImperialMetric 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

1. Prepare your brown rice or white rice or quinoa or whatever you will serve this with.
2. Peel and chop onion. Set aside.
3. Wash and chop cauliflower. Set aside.
4. Wash, dry and cube chicken breast. Set aside.
5. Heat a large pan with lid over medium heat.
6. Add a dollop of oil into your hot pan and then chopped onion and crushed garlic. Fry until translucent.
7. Add coconut milk, curry paste, fish sauce and honey, stir well and bring to the boil.
8. 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.
9. 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.
10. In the meantime, wash, dry and chop coriander and wash and chop a little chilli.
11. Season curry to taste with salt and pepper.
12. Serve curry over rice/quinoa and sprinkle with some chopped fresh coriander, black sesame seeds and chopped red chilli.