Thai Red Curry Cauliflower Skillet! This skillet meal is like a flavor explosion in your mouth – it’s so good, you’ll want it on repeat!

Dive into the vibrant and tantalizing flavors of this mouthwatering Thai Red Curry Cauliflower Skillet recipe! Tender cauliflower florets, hearty chickpeas, and fresh green onions come together harmoniously in a fragrant Thai red curry sauce that promises a symphony of taste sensations. Whether you’re a curry connoisseur or a spice enthusiast, this dish is sure to impress and satisfy your cravings for bold and spicy flavors.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re a die-hard fan of Thai Red Curry like me, then this dish is an absolute flavor bomb that you simply can’t miss out on!

So grab your apron and get ready to embark on a culinary adventure that will leave you craving for more!

Tips for Success:

• Flavor Profile: This oil-free Thai Red Curry Cauliflower Skillet is brimming with delicious Thai Red Curry flavors. The crushed red peppers and cayenne pepper give it a nice punch of heat.
• Thai Red Curry Paste:We used Thai Kitchen Red Curry Paste.  We suggest Thai Kitchen Red Curry Paste for this recipe as other brands could possibly contain a lot of heat.  If not using Thai Kitchen, then start out on the very low end (less than 1 teaspoon to start) and build from there to gain a good understanding of the heat level.
• Taste Testing: The heat and flavor level of the sauce builds on the palate. Taste test three times to determine the heat and flavor level as the flavors build with each bite before adding additional ingredients.
• Cauliflower Head Weight: Before and After: We performed several kitchen tests, use a cauliflower approximately 2 lbs. 8 oz. up to 2 lbs. 13 oz. After coring and breaking into florets, the weight of the cauliflower florets ranged from 1 lb. 8 oz. to 1 lbs. 12 oz.
• Cauliflower: Feel free to use fresh or frozen cauliflower. You may need to adjust the cooking time in Step 2 to achieve the desired tenderness of the cauliflower florets.
• Cauliflower Tenderness: This recipe calls for a tender cauliflower, not mushy. Based upon the size of the florets and either fresh or frozen, you may need to adjust the cooking time to achieve tender, but not mushy cauliflower. Test the tenderness between each ¼ cup of water addition in Step 2.
• Water Divided: The water used to steam the cauliflower is 1 cup; however, the adding of the water is divided into ¼ cup segments. This allows the water to steam the cauliflower and not boil the cauliflower to mush. Make sure that all the water has evaporated from the skillet before moving to Step 3.
• Lite Unsweetened Coconut Milk: You can also use unsweetened plain plant milk, but you will need to adjust the Thai curry paste (not use as much) as the light coconut milk is thicker and has more flavor than plain unsweetened plant milk.  We tried the recipe both ways and definitely preferred using light unsweetened coconut milk from the can over the plain plant milk. Light Unsweetened Coconut Milk is Whole Food Plant Based compliant, full fat unsweetened coconut milk is not.  If needed, you may also need to ramp up the cornstarch (arrowroot powder) to thicken the sauce if you are looking for a thicker sauce.
• Coconut Milk Amount: If you use the full amount of coconut milk (13.5 oz), you will have a light and flavorful sauce. If you want a strong, flavorful sauce, start with less coconut milk and increase it until you reach your desired spice/flavor.
• Curry Powders: All curry powders are not the same.  There are tons of curry options and blends.  Use your favorite curry blend.  Each blend tends to accent different spices within the blend.  We have found that some blends are heavy with turmeric and tend to be slightly acidic on the backend of the palate and others may contain a lot of heat.  Feel free to adjust spices based upon the curry blend selected.
• Chickpeas Substitutions: You can pretty much substitute with your favorite bean or sweet peas, or lima beans. Or you can leave them out completely.
• Optional Add-In Veggies: You can easily add peas, edamame, mushrooms, tofu, etc.  Just don’t add too much or the sauce will not be able to effectively cover all the ingredients.

Leftovers and Freezing:

Leftovers will generally keep 4 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Red Curry Paste:We used Thai Kitchen Red Curry Paste. Feel free to use your favorite brand of Red Curry Paste.  

Kitchen Equipment:

• Large skillet with a tight-fitting lid

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Thai Red Curry Cauliflower Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai Inspired
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Dive into the vibrant and tantalizing flavors of this mouthwatering Thai Red Curry Cauliflower Skillet recipe!

---

Ingredients

Scale 1x2x3x

Base Ingredients:

• 1 medium to large cauliflower, approx. 2 lbs. 12 oz. (+/-) *
• 1 cup water, divided * 

Thai Red Curry Sauce Ingredients:

• 1 – [ 13.5 oz. can ] light coconut milk (from can) (+/-) *
• 3 Tablespoons + 1 teaspoon Thai Red Curry Paste (+/-) *
• 1 Tablespoon reduced-sodium tamari *
• 1 Tablespoon pure maple syrup
• 1 teaspoon lime juice
• 1 Tablespoon minced garlic
• 2 teaspoons minced ginger
• ½ teaspoon curry powder *
• ¼ teaspoon sweet paprika
• Pinch dried coriander (+/-)
• 1/8 teaspoon crushed red pepper flakes (+/-)
• Pinch to ½ teaspoon sea salt (+/-)
• Pinch cayenne pepper (+/-)
• 2 teaspoons cornstarch (or arrowroot powder) (+/-)

Other Ingredients:

• 1 – [ 15 oz. can ] chickpeas, drained and rinsed
• 5 green onions, sliced

Optional Toppings:

• Sliced green onions

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place all the Thai Red Curry Sauce Ingredients in a small bowl, whisk well to incorporate all the ingredients. Set aside.
2. Core and cut the cauliflower into 3/4 -inch florets, then add the florets into a large, deep skillet, add ¼ cup water, place the lid on top of the skillet and steam over high heat for approximately 3 minutes, once the water has evaporated, add another ¼ cup of water and repeat two more times (12 minutes in total to steam, 1 cup of water in total), then remove the lid and allow the cauliflower to continue to steam until all the water has evaporated from the skillet.
3. Once all the water has evaporated, then add the chickpeas, sliced green onions and Thai Red Curry Sauce, mix well, stir, and cook over high heat for 3 to 4 minutes until the sauce thickens – gently stirring. After the sauce thickens, cook for several minutes, then lower the heat to a simmer. Simmer for several minutes.
4. Remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions, serve with rice, flatbread, or naan.

---

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Servings: 4

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.