≑ Menu

Red Thai Curry with Cauliflower

This recipe is pretty fast…for a slow cooker. It only needs 2.5 hours, so you can set it in the afternoon for dinner, or start it in the morning and it’s ready for lunchtime. The leftovers are fabulous; heat up a container of this at work and everyone will be sniffing the air at lunchtime, asking “Mmmm, what is that?” In fact, I often make it just for leftovers, I’ll start it after work when I get home, (have something else for dinner) and before bed pack it up for the next few day’s lunches.

red thai curry

If you’re not a tofu fan, don’t sweat it. Serve the curry over 1 pound of cooked shrimp instead for your protein. It is delicious either way. Sometimes I use both the tofu and the shrimp.

Notice in this recipe I used regular (not light) coconut milk, and kept the amount to 1/2 cup to keep the fat content moderate. If you choose to use light coconut milk, use 1 cup). I have no preference either way and find them equally enjoyable and creamy. πŸ™‚

β€’ 1 head cauliflower (6” diameter)
β€’ 1 cup frozen cut green beans
β€’ 1 cup frozen peas
β€’ Β½ cup chopped yellow onion
β€’ 2 tablespoons minced ginger
β€’ 2 tablespoons red Thai curry paste
β€’ 1 1/2 cups vegetable broth
β€’ Β½ cup coconut milk
β€’ ΒΌ cup fresh basil, shredded
β€’ Salt to taste (or 1 Tablespoon fish sauce)
β€’ 1 pound extra firm tofu (or cooked shrimp)

1. Chop cauliflower into large florets and place in slow cooker. Add green beans, peas, onion, and ginger.
2. In a bowl, combine vegetable broth and curry paste, and stir until smooth. Pour over vegetables in slow cooker.
3. Cover and cook on high for 2 1/2 hours.
4. Stir in the coconut milk and shredded basil, and season to taste with salt or fish sauce.
5. Cube the tofu and place into serving bowls. Ladle hot curry over tofu to serve.

Makes 4 servings

Per serving: 262 calories, 12 g total fat, 6 g saturated fat, 0 mg cholesterol, 24 g total carbohydrate, 8 g dietary fiber, 17 g protein, 637 mg sodium.

Per serving (with shrimp instead): 263 calories, 8 g total fat, 6 g saturated fat, 218 mg cholesterol, 20 g total carbohydrate, 6 g dietary fiber, 29 g protein, 884 mg sodium.

***If you found this recipe useful, inspiring, or tasty (or just want to be nice) I’d really appreciate your vote on Foodbuzz! Just click “Buzz It” near the top right corner of the screen. One click is all it takes to help support your favorite hardworking dietitian! Thanks! – Georgie

Print Friendly

Comments on this entry are closed.

  • admin September 7, 2010, 6:56 pm

    Thank YOU jennifer for commenting! I’m glad you enjoyed it!!
    I’ve never tried making my own curry paste, but now maybe I will! Thank you for the link.

  • Jennifer September 7, 2010, 9:32 am

    This was very good! We made our own curry paste from this reciepe:


    Thanks a lot!

  • Monica March 9, 2010, 6:00 pm

    Oops, forgot to mention, I used the shrimp as well (I don’t particularly like how tofu comes out when I make it at home) and I served it over a generous scoop of brown Jasmine rice. Yummy!

  • Monica March 9, 2010, 5:59 pm

    ok I finally got around to making this tonight! It was pretty good. I guess I’m not totally in love with cauliflower though. This was a great unusual dish to have. I particularly liked the exotic flavor! I love thai food (from the restaurant!) so I was excited to have this. I used 2 cups of green beans instead of any peas because I hate peas, and I thought it was good. Next time I might play around with what I put in there! I think some other frozen veggies might be good. I think smaller cauliflower florets would be better too… I don’t think I cut mine small enough.

    Thanks for the inspirational & adaptable recipe! I hope to see more recipes from you using the slow cooker, red curry paste, coconut milk (not necessarily all at once, of course!)

  • admin March 6, 2010, 2:29 pm

    Thanks so much Kelly for the rave review! It’s one of my favorites too πŸ™‚

  • kgehling March 6, 2010, 12:40 pm

    Wow…wow…wow was this ever good! I used shrimp instead of tofu and served it in a bowl with ‘Miracle Noodles’ that I soaked in the hot broth for a few minutes before I spoon the vegetables on. Absolute home run, Georgie! Well done.

  • admin February 11, 2010, 6:35 pm

    Monica – My slow cooker is a 6 quart size, but there’s enough room that if yours is smaller (4 qt) it would probably still fit.

  • Monica February 11, 2010, 5:24 pm

    What size slow cooker is this for?

  • admin January 29, 2010, 2:18 pm

    Awww Thanks Kalyn!!! I’d be coming over your house too for dinner, so watch what you wish for!!!
    Next year we’ll be in neighboring states at least!


  • Kalynskitchen January 29, 2010, 1:06 pm

    This sounds just amazing. I wish you lived in my neighborhood so I could invite myself for dinner!

  • Kathy January 29, 2010, 10:11 am

    I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested.

  • admin January 29, 2010, 8:20 am

    Great Ildie, I hope you enjoy it as much as we did! Fighting over leftovers usually means it’s a keeper! I love this dish and will be making it again soon! Summertime is all salads around here but during the cold months, slow cookers rule!

  • admin January 29, 2010, 8:19 am

    Thanks Nicole, you too! I need this weekend so badly……. πŸ™‚

  • Ildie January 29, 2010, 7:32 am

    Oh my, this sounds divine! I’ve already added it to my “recipes to try” stash. Thanks! I can’t wait to make it sometime in the near future.

  • Nicole, RD January 29, 2010, 7:21 am

    I think there’s a huge difference between coconut milk and light coconut milk. I’d rather use less of the good stuff, too : )

    Have a great weekend, Georgie!