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Thai Cauliflower Curry

Thai Cauliflower Curry Thai Cauliflower Curry

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 tablespoon olive oil
1 yellow onion
peeled, halved and thinly sliced
2 cloves garlic
peeled and minced
1 ½ cups coconut milk
1 ½ tablespoons red curry paste
thai, or to taste
½ tablespoon raw sugar
or regular sugar, or palm sugar
1 ½ tablespoons fish sauce
or to taste, or soy sauce
½ limes
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
¼ cup cilantro
freshly chopped
red pepper flakes
or sliced fresh red chili, optional


Heat the oil in a large nonstick skillet over medium or medium hight heat until hot.

Add the onions, stirring occasionally, and cook for 6 to 8 minutes, or until the onions become brown and partially caramelized.

Add the garlic, and cook for 1 minute until very fragrant.

Add ½ cup coconut milk, red curry paste, sugar, fish or soy sauce, and lime juice.

Stir well, and cook for about 2 minutes until thickened.

Pour the remaining coconut milk into the skillet, stirring until well incorporated, and bring a boil.

Add the cauliflower florets and green bean pieces, and stir to coat evenly.

Reduce the heat to medium or medium low to maintain a gentle simmer.

Cook for about 8 minutes or until vegetables are tender.

Stir in cilantro and red pepper flakes or chilis if desired.

Serve warm with rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 45185% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 860mg 36%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 77%
Calcium 9% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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