Thai Chicken Cauliflower Curry

Forget about takeout when you make this super-flavorful Thai Chicken Cauliflower Curry at home. Protein-packed chicken and vegetables are cooked in a flavorful curry sauce.

Course Main Course

Cuisine Asian

Keyword Chicken Cauliflower Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 424kcal

Ingredients

1 onion
2 cloves garlic
1 head cauliflower
2 corn on the cob or 1/2 cup frozen or canned corn
1 lbs boneless skinless chicken thighs or chicken breast
3 Tbsp Thai red curry paste
1 can coconut milk
1 tsp fish sauce
salt
pepper
cilantro for garnish
black or white sesame seeds
red chilli

Instructions

Peel and chop onion and garlic and set aside.
Remove green leaves and stem of cauliflower and cut into bite-size florets.
Remove corn kernels from the cobs and set aside.
Cut chicken thighs into bite size pieces.
Preheat a large pan over medium heat and once hot add a drizzle of oil and a knob of butter and once sizzling add the chicken in one layer and brown for about 2 minutes until golden and then flip to brown another 2 minutes on the other. Remove the chicken and set aside.
Add the chopped onion and garlic to the pan juices and stir-fry until translucent. Then add the curry paste and stir-fry until fragrant (about 1 minute) and then add the coconut milk and fish sauce and mix well until fully combined.
Add the chicken back into the pan as well as the cut cauliflower and corn kernels, bring to a boil, reduce heat to low, cover and let simmer for 5 minutes.
Remove the lid and let simmer for an additional 15 minutes or until the cauliflower reaches your desired softness, stirring every once in a while and making sure the cauliflower florets stay submerged in the coconut milk.
Serve over rice and sprinkle with cilantro leaves, freshly chopped red chili, and sesame seeds.

Video

Nutrition

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