Spicy Thai Red Curry with Cauliflower Rice

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If you’re looking for a dish that packs a punch and satisfies your cravings, this Spicy Thai Red Curry with cauliflower rice is the answer. The combination of rich coconut milk and aromatic red curry paste creates a vibrant sauce that beautifully coats your choice of protein and fresh vegetables.

And to make it even better, we’re serving it over cauliflower rice, a low-carb alternative that absorbs all those delicious flavors. Whether you’re trying to eat healthier or simply want a satisfying meal, this recipe will hit the spot.

Get ready to take your taste buds on a journey to Thailand with this quick and easy recipe that’s perfect for busy weeknights. Trust me, this dish is sure to impress!

A Flavorful Thai Red Curry Recipe

A colorful bowl of Thai red curry with chicken and vegetables over cauliflower rice, garnished with cilantro and lime.

This Thai Red Curry is a perfect blend of spicy and creamy, featuring tender chunks of meat or tofu, colorful bell peppers, and a hint of lime. The cauliflower rice adds a light texture while soaking up the incredible curry flavors, making every bite a delightful experience.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Thai red curry paste
  • 1 can (400ml) coconut milk
  • 1 cup vegetable or chicken broth
  • 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
  • 1 pound chicken breast, sliced (or tofu for a vegetarian option)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1 head cauliflower, grated or processed into rice
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the minced garlic and red curry paste, cooking for another minute until fragrant.
  3. Pour in the coconut milk and broth, then add the sliced chicken (or tofu). Stir well and bring to a simmer.
  4. Add the mixed vegetables, fish sauce, brown sugar, and lime juice. Cook for about 10-15 minutes until the chicken is cooked through and vegetables are tender.
  5. While the curry simmers, prepare the cauliflower rice. In a separate skillet, sauté the grated cauliflower for 5-7 minutes until tender, seasoning lightly with salt.
  6. Serve the spicy Thai red curry over the cauliflower rice, garnished with fresh cilantro and lime wedges.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4
  • Calories: 350kcal
  • Fat: 22g
  • Protein: 25g
  • Carbohydrates: 20g

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