Chicken and Cauliflower Curry

clock 10 minutes + 40 minutes bowl Serves 6


  • 1 Tbsp rice bran oil
  • 500g chicken thigh fillets, trimmed, halved
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • ¼ cup red curry paste
  • 400ml can coconut milk
  • 1 cup chicken stock
  • 500g kumara, cut into 2cm cubes
  • 500g cauliflower, cut into small florets
  • 50g green beans, trimmed, halved
  • ½ cup coriander leaves plus extra, to serve
  • Steamed rice, to serve
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  • 1. Heat oil in a large frying pan on high. Cook chicken in batches for 3-4 minutes, until browned. Remove from pan.

  • 2. Sauté onion and garlic in the same pan for 1-2 minutes, until onion is tender. Add red curry paste and cook, stirring, for 30 seconds, until fragrant.

  • 3. Stir in coconut milk, chicken stock and kumara. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.

  • 4. Return chicken to pan with cauliflower. Simmer for 10 minutes. Add beans and cook for a further 5 minutes. Stir coriander through. Serve with steamed rice and extra coriander sprinkled over top.

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