Description
A creamy low carb Thai inspired green curry made with tender cauliflower florets, coconut milk, green curry paste, lime, chili, and fresh herbs.
Ingredients
Scale
- 1 large head cauliflower, about 6 cups, cut into bite sized florets
- 1 tablespoon coconut oil
- 3 tablespoons Thai green curry paste
- 1 can full fat coconut milk, 13.5 ounces
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 small red chili, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt, or to taste
Instructions
- Place a large skillet or sauté pan over medium heat and warm it for about 1 minute.
- Add the coconut oil, then stir in the Thai green curry paste, grated ginger, and minced garlic. Cook for 1 minute, stirring often, until fragrant.
- Pour in the full fat coconut milk and vegetable broth. Stir until the sauce is smooth and lightly glossy.
- Add the cauliflower florets and soy sauce or coconut aminos. Stir until the cauliflower is well coated in the curry sauce.
- Cover and simmer for 12 to 15 minutes, stirring once or twice, until the cauliflower is tender but not mushy.
- Stir in the lime juice and salt. Taste and adjust seasoning if needed.
- Top with sliced red chili and chopped cilantro, then serve warm as is or with cauliflower rice.
Notes
- Use full fat coconut milk for the creamiest sauce.
- Blooming the curry paste in oil gives the dish deeper flavor.
- Add lime juice at the end so the curry tastes bright and fresh.
- For a milder version, use 2 tablespoons curry paste and skip the sliced chili.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: keto Thai green curry cauliflower, low carb curry, cauliflower curry, Thai green curry, coconut curry