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!
Servings 2 people
Calories 677kcal
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
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