Thai Cauliflower Curry Recipe

Name: Thai Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 each yellow onion peeled, halved and thinly sliced; 2 cloves garlic peeled and minced; 1 1/2 cups coconut milk divided; 1 1/2 tablespoons red curry paste thai, or to taste; 1/2 tablespoon raw sugar or regular sugar, or palm sugar; 1 1/2 tablespoons fish sauce or to taste, or soy sauce; 1/2 each lime juice or to taste; 12 ounces cauliflower florets about 1/2 head of cauliflower; 4 ounces green beans trimmed and cut into 3-inch pieces; 1/4 cup cilantro freshly chopped; 1 x red pepper flakes or sliced fresh red chili, optional

Servings: persons

1 tablespoon olive oil
1 each yellow onion peeled, halved and thinly sliced
2 cloves garlic peeled and minced
1 1/2 cups coconut milk divided
1 1/2 tablespoons red curry paste thai, or to taste
1/2 tablespoon raw sugar or regular sugar, or palm sugar
1 1/2 tablespoons fish sauce or to taste, or soy sauce
1/2 each lime juice or to taste
12 ounces cauliflower florets about 1/2 head of cauliflower
4 ounces green beans trimmed and cut into 3-inch pieces
1/4 cup cilantro freshly chopped
1 x red pepper flakes or sliced fresh red chili, optional

1
Heat the oil in a large nonstick skillet over medium or medium hight heat until hot.
2
Add the onions, stirring occasionally, and cook for 6 to 8 minutes, or until the onions become brown and partially caramelized.
3
Add the garlic, and cook for 1 minute until very fragrant.
4
Add 1/2 cup coconut milk, red curry paste, sugar, fish or soy sauce, and lime juice.
5
Stir well, and cook for about 2 minutes until thickened.
6
Pour the remaining coconut milk into the skillet, stirring until well incorporated, and bring a boil.
7
Add the cauliflower florets and green bean pieces, and stir to coat evenly.
8
Reduce the heat to medium or medium low to maintain a gentle simmer.
9
Cook for about 8 minutes or until vegetables are tender.
10
Stir in cilantro and red pepper flakes or chilis if desired.
11
Serve warm with rice.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 each yellow onion peeled, halved and thinly sliced, 2 cloves garlic peeled and minced, 1 1/2 cups coconut milk divided, and more.

Yes, Thai Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Cauliflower Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions