Red Thai Curry Cauliflower
Conquer your take-out cravings with this easy Thai curry. Serve it over rice, enjoy it on its own, or turn up the nutrient meter by stirring in your favorite greens at the end. This curry gets more flavorful the longer it sits, so leftovers make great lunches. Of course, it’s so delicious that it’s hard not to eat it all the first time around!
Servings Prep Time
4-6Servings 10minutes
Cook Time
Servings Prep Time
4-6Servings 10minutes
Cook Time
  • 14oz full fat coconut milk1 can
  • 1/2 – 1cup Water
  • 2tbsp red curry paste
  • 1tsp garlic powder
  • 1tsp saltplus more as needed
  • 1/2tsp ground ginger
  • 1/2tsp onion powder
  • 1/4tsp chili powder(Thai is great or cayenne pepper)
  • 1 bell pepperany color, thinly sliced
  • 3 – 4 cups cauliflowercut into bite-size pieces (1 small to medium head)
  • 14oz can diced tomatoes and liquid1 can
  • freshly ground black pepper
  • Cooked rice or other grainfor serving (optional)
  1. In your Instant Pot®, stir together the coconut milk, water, red curry paste, garlic powder, salt, ginger, onion powder, and chili powder. Add the bell pepper, cauliflower, and tomatoes, and stir again. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Coook function, set the cooker to High Pressure for 2 minutes./
  2. When the cook time is complete, quick release the pressure.
  3. Carefully remove the lid and give the whole thing a good stir. Taste and season with more salt and pepper, as needed. Serve with rice or another grain (if using).
Recipe Notes

Full-fat coconut milk helps make this curry rich and thick, but you can use the lighter-calorie lower-fat version, if you prefer.
PER SERVING: Calories: 349; Total fat: 31g; Saturated fat: 26g; Sodium: 943mg; Carbs: 18g; Fiber: 6g; Protein: 5g