Chicken and Cauliflower Red Curry
A creamy, fragrant Thai-style red curry with chicken and cauliflower simmered in a rich coconut and cream sauce.
Ingredients
1 cup cooked, shredded or diced chicken (breast or thigh)
2 Tbsp ghee (for cooking)
½ cup chopped onion
1 clove garlic, minced
1 Tbsp Thai red curry paste (no added sugar)
1 cup chopped cauliflower florets
½ cup chopped red bell pepper (optional, for color)
1 cup full-fat canned coconut milk
2 Tbsp heavy cream
½ cup chicken broth
1 tsp soy sauce
1 tsp lime juice
Salt and pepper, to taste
Fresh Thai basil or cilantro, for garnish
Lime wedges, for serving
Macronutrients
Protein: 49g
Fat: 90g
Carbs: 25g
Preparation
In a skillet or saucepan over medium heat, melt ghee (2 Tbsp). Add chopped onion (½ cup) and cook until softened, about 2–3 minutes. Stir in minced garlic (1 clove) and sauté until fragrant, about 30 seconds.
Season both sides of the chicken breast with salt and pepper, then place it in a hot skillet with a little ghee. Cook for 5–7 minutes per side, or until golden brown. When finished cooking, shred the chicken and set aside.
Add Thai red curry paste (1 Tbsp) and stir to toast the spices for about 1 minute. Add cauliflower florets (1 cup) and red bell pepper (½ cup, if using), stirring to coat vegetables in the curry paste.
Pour in coconut milk (1 cup), heavy cream (2 Tbsp), and chicken broth (½ cup). Stir in soy sauce (1 tsp), lime juice (1 tsp), and season with salt and pepper. Bring to a gentle simmer.
Cook, uncovered, for 8–10 minutes or until cauliflower is fork-tender. Stir in shredded chicken (1 cup) and simmer for an additional 2–3 minutes to heat through and allow flavors to meld.
Serve hot, topped with fresh Thai basil or cilantro and lime wedges. This curry is perfect on its own or over cauliflower rice for a more substantial meal.
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