Thai Red Curry Chicken & Cauliflower

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 lemongrass, bruised and knotted
  • 3 tablespoon Thai red curry paste (I usually either use mae ploy, or maesri)
  • 500 gram chicken thigh meat, bite sizes
  • 1 can (400 ml) coconut milk
  • 2 tablespoon palm sugar (or brown sugar, or coconut sugar)
  • 1/2 tablespoon fish sauce
  • 250 gram cauliflower (or any greens of your choice)
  • 3-4 kaffir lime leaves
  • 2-3 scallions, thinly sliced
  • 2-5 red chilies, seeded (optional)
  • a handful of cilantro leaves, roughly chopped (optional)


  1. Heat oil in a wok/skillet over medium high heat and sauté garlic, ginger, and lemongrass until fragrant. About 2 minutes.
  2. Add red curry paste and cook for another minute, then add chicken, stir and cook until no longer pink.
  3. Pour in coconut milk, along with palm sugar and fish sauce. Stir and cook until boiling.
  4. Once the sauce boils, add cauliflower. Reduce heat to medium, and cook for about 5 minutes, or just until both the chicken and cauliflower are cooked through.
  5. Taste test, and add more salt and/or sugar is needed.
  6. Turn off heat, stir in kaffir lime leaves, scallions, red chilies, and cilantro leaves. Transfer to a serving plate and serve with steamed Thai jasmine rice.

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