Thai Red Curry Chicken & Cauliflower
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 …
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.