Home / All Recipes / Thai / Thai Red Curry Chicken Cauliflower
Last updated: May 3, 2018 — Published: May 3, 2018 — By: Anita — Leave a Comment
When I am in a cooking rut, I tend to fall back to easy and quick recipes that get me reliably delicious result time after time. One such recipe is this Thai red curry chicken cauliflower.
In all honesty, the cauliflower is incidental. It just so happen to be what I have when I cooked this dish. You can pretty much use any vegetables you have. I have tried everything from carrots, potatoes, broccoli, eggplants, pretty much anything you can think of and so far none turns out to be a flop.
A good Thai curry starts with using good curry paste. I have tried quite a lot of brands, and my taste buds tend to gravitate towards maesri and mae ploy.
You also need coconut milk.
You can make a pretty decent curry from just curry paste and coconut milk, but I always like to push it a bit more by adding lemongrass, palm sugar, fish sauce, kaffir lime leaves, garlic, and ginger.
Personally, I prefer to eat Thai curries with Thai jasmine rice. I think it is just the best pairing. But if all you have is Indian basmati rice, or Japanese shorter grain rice, both should work just as well, though not quite as perfect :)
Author: Anita Jacobson
Categories: Main Dish
Ingredients: Chicken Vegetables
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins