Go Back

Quick Cauliflower Curry Stir Fry

A quick and flavorful stir fry featuring tender cauliflower, aromatic spices, and creamy coconut milk, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g cauliflower florets Fresh is best! But frozen works in a pinch.
  • 1 tsp fish sauce or a pinch of salt Opt for a high-quality fish sauce for depth.
  • 2/3 cup coconut milk, divided Full-fat coconut milk gives the richest taste.
  • 2 Tbsp yellow curry paste Use Thai Kitchen's brand for authentic flavor.
  • 1 tsp paprika (optional) A touch for extra color and warmth.
  • 1.5 Tbsp palm sugar Substitute brown sugar if necessary.
  • 1/4 onion sliced Sweet onions like Vidalia work beautifully.
  • 1/2 cup cherry tomatoes, halved Fresh, juicy tomatoes elevate the dish.
  • to taste fish sauce or soy sauce Adjust to taste!
  • to taste chopped cilantro for garnish Fresh herbs add brightness.
  • to taste fried shallots (optional) A crispy contrast for a delightful crunch.

Method
 

Cooking
  1. In a large skillet, add a tablespoon of cooking oil, and heat it over medium-high. Toss in the cauliflower florets and sprinkle with fish sauce or salt. Sear for about 5-6 minutes until golden-brown.
  2. In a separate wok, pour in half of the coconut milk and bring it to a gentle boil. Stir in the yellow curry paste and paprika (if using), and let it reduce for about 3-4 minutes until thickened.
  3. Add the palm sugar to the wok and stir until dissolved. Pour in the remaining coconut milk, sliced onions, and the seared cauliflower. Toss until well combined and heated through.
  4. Fold in halved cherry tomatoes and warm through for an additional 2 minutes. Adjust seasoning with fish sauce or soy sauce as needed. Stir in chopped cilantro for garnish.
  5. Serve hot, ideally with jasmine rice, and garnish with crispy fried shallots if desired.

Notes

Under-cook your cauliflower slightly to maintain its crunch. Store leftovers in an airtight container for up to 3 days.