Chicken and Cauliflower Spicy Thai Red Curry
Servings: 4 servings
Calories: 288kcal
Equipment
- stock pot with lid
- steamer basket
Ingredients
- 4 chicken thighs
- 2-3 red bell peppers
- 2 zucchini
- 1 1/2 cups cauliflower, frozen about 1 lb
- 4 oz Thai red curry paste about 1 can
- 14 oz coconut milk about 1 can
- 1/4 cup fresh cilantro
- 2 tbsp fish sauce
- 1 tbsp salt
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tbsp lime juice
- 3/4 tbsp dried Thai basil
- 1/2 tbsp gochugaru/red pepper flakes
- 1/2 tbsp light oil
- 1/2 tbsp sesame oil
- 1/2 tbsp lemongrass minced
- 1 tsp lime zest
- 1 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp garam masala
Instructions
- Slice peppers into strips, zucchini into rounds, and chicken thighs into bite-sized strips, about 1 1/2 inch in length.
- In a large stock pot with lid, add light oil, sesame oil, minced garlic, minced ginger, minced lemongrass, curry paste, 1/2 tsp white pepper, and 1 tbsp salt. Heat on meidium/medium-high until the spices become fragrant and begin to sizzle.
- Add chicken and fish sauce, stirring to coat with the spice paste. Cover pot with lid and cook for 7-10 minutes, or until the chicken has mostly cooked through.
- Add coconut milk, dried Thai basil, gochugaru/red pepper flakes, garlic powder, garam masala, remaining 1/2 tsp white pepper, and remaining 1 tbsp salt. Bring to a boil, stirring until all lumps of coconut cream have dissipated, about 30 seconds.
- Add vegetables, stir gently to coat with coconut sauce, and cover pot with lid. Boil covered for 10 minutes.
- Remove lid and reduce heat to medium-low/low. Let simmer uncovered for 20-25 minutes, stirring occasionally to prevent burning on the bottom.
- Meanwhile, add frozen cauliflower to a steamer basket over a separate pot of water. Add lime juice and lime zest on top of the frozen cauliflower*, cover, and bring to a boil. Let steam for 10-15 minutes, or until fork-tender and fragrant.
- When finished, remove both from heat and stir the lime cauliflower and cilantro gently into the curry, taking care not to break up the florets. Serve with white rice, additional lime juice, and/or additional cilantro.
Notes
* (so that any juice or zest that misses the cauliflower falls into the water below)