Updated: Apr 23, 2021
This dish is so creamy and full of fun flavors. If you have never had Indian spices, this is the dish to try! Cauliflower and carrots pair well with the curry and make the dish filling and nutritious.
Start by cutting up the cauliflower into florets and carrots into coins. Then mince the garlic.
Now measure out your sauce ingredients. I like to use Thai Kitchen red curry paste, and make sure to use full fat canned coconut milk. The curry seasoning will be used to cook the chicken. The spice level of this dish is very mild.
Make rice according to directions while you are cooking the chicken and veggies.
Top the rice with the curry chicken and veggies, then you can garnish with cilantro (this is optional).
[Serves about 6]
1 can full fat coconut milk (13.6 oz)
4 cups cauliflower
3-4 large carrots cut into coins (about 1-2 cups)
2 lbs chicken breast cut into bite size pieces
2 cloves of garlic minced
1 Tbsp curry seasoning
3 Tbsp red curry paste
1 Tbsp cornstarch mixed with 2 Tbsp water
1 Tbsp oil for cooking the chicken
1 Tbsp oil for cooking the garlic and veggies
Salt and pepper to taste for chicken
1/2 tsp salt for sauce
2 cups cooked rice of your choice (I like to use Jasmine)
Start by cutting up your cauliflower into florets, I like to use frozen that is already cut up. Then peel the carrots and cut into coins. Lastly mince your garlic or use a garlic press (keep this separate).
Now cut the chicken into bite size pieces and take off any fat.
In a large pan, add oil and turn the burner to medium heat. Add the chicken and cook for a few minutes, occasionally stirring and flipping the chicken. When the all the chicken is no longer pink, add the curry seasoning and salt and pepper to taste, then cook a few more minutes. You can check the chicken by cutting the largest piece in half to see if it is cooked through. When it is done, set chicken aside.
Now add oil to the pan again and set to medium-low heat. Add the garlic and cook until it begins to brown, watch it closely so you don't burn it.
Turn the burner up to medium heat, then add the veggies and about a 1/4-1/2 cup water to the pan. Cover with a lid and let the veggies steam for a few minutes until the cauliflower and carrots are soft when poked with a fork. This may take approximately 10 minutes.
When the veggies are soft, add the coconut milk, curry paste, and salt. Stir in the paste and salt.
Next add back in the chicken and stir everything together. Then let it simmer for 3-5 minutes.
Serve up your rice, then top with curry. You can garnish with cilantro or eat it as is. This dish makes for great leftovers for up to about a week.