Red Curry Cauliflower Rice
on Jun 07, 2019, Updated Jul 24, 2024
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This Thai Red Curry Cauliflower Rice is a low-carb alternative to traditional curried rice. Enjoy topped with tofu for a complete meal.
This easy cauliflower rice is vegan, gluten-free, low carb and low fat. Plus, each 170 calorie serving contains 8 grams of protein, 10 grams of fibre and contains a ton of vitamin A and C. In terms of flavour, you’ve got red curry, garlic, ginger and coconut, so you really can’t go wrong there!
This dish is very easy to make and comes together in about 20 minutes. It’s even faster if you prep the cauliflower rice ahead of time! And extra, extra fast, if you chop the carrots and red peppers ahead of time.
Extra red curry paste? Use it in these red curry noodles, butternut squash curry or red curry lentils.
How to Make this Recipe
Start with Sautéing
To start things off, heat some coconut oil in a skillet, or you can go oil-free by using a splash of water or broth to cook, no problem. Add garlic, ginger, onion, jalapeno and carrot and saute them until the veggies are soft and smell amazing. Next, add the red curry paste.
I use Thai Kitchen Red Curry paste because it doesn’t contain anchovies or fish sauce. Check the label of the curry paste you’re using if you want to keep the recipe vegan. I really like the red and green curry paste from Thai Kitchen and you could actually use the green one in this recipe for a different flavour.
Add the Cauliflower Rice
Next you can add the cauliflower rice. I make cauliflower rice but chopping up a head of cauliflower then pulsing the chunks in my food processor a few times until it forms a rice consistency.
I think a food processor is the best way to make it but a blender will do the trick and in a pinch, you can grate it.
You can find full details and instructions for how to make cauliflower rice here.
Then it’s adding the peppers, coconut milk and soy sauce, cooking all that up until the carrots are soft, then string in the green peas (not pictured because they were forgotten in the photos – oopsies!) and you’re good to go!
How to Add Protein
To amp up the protein in this dish, try adding in your favourite plant-based protein source. I like adding baked tofu but chickpeas, lentils or edamame would be yummy.
More Recipes
- Vegan Pineapple Cashew Cauliflower Rice
- Coconut Cauliflower Rice Bowl
- Curry Fried Rice
- Coconut Cauliflower Rice Bowl
- Red Curry Lentils
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Thai Red Curry Cauliflower Rice
Ingredients
- 1/2 tsp coconut oil
- 1/2 white onion, 167 g, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 jalapeño, 25 g, minced
- 5 small carrots, 150 g, peeled and diced
- 2 tbsp 28 g Thai Kitchen Red Curry Paste
- 1 red bell pepper, 150 g, diced
- 1 head of cauliflower, riced (1100 g, approx. 10 cups riced)
- 1 cup 170 g green peas
- 1 cup Thai Kitchen Lite Coconut Milk, shake vigorously before opening
- 2 tbsp soy sauce or tamari
- salt and pepper, to taste
Instructions
- Add coconut oil to a pan and bring to medium heat. Add garlic, ginger, onion, jalapeño and carrot.
- Sauté, stirring often, for about 5 minutes until everything starts to soften.
- Stir in red curry paste.
- Add red pepper and cauliflower and stir to mix.
- Add coconut milk and soy sauce and stir to mix.
- Cook for about 10 minutes, stirring frequently, until everything has softened and the carrots are getting tender.
- Stir in the green peas, let cook another minute or two.
- Serve immediately with chopped green onion and fresh cilantro.
- Makes 4 large servings.
Probably best to first cook and then squeeze moisture out of the cauliflower. I have more liquid than I would like after following the recipe. Still very tasty, just a bit soupier than I like.
The recipe calls for 1 head of cauliflower, riced (1100 g, approx. 10 cups riced). That’s a typo, right? 10 cups of riced cauli seems to be far out of proportion to 1cup of coconut milk… I certainly don’t own a pan large enough to hold 10 cups of anything ; )
It was an average-sized whole head of cauliflower. It’s not a typo but don’t worry too much about it if you use less, or if you have a scale just go by the 1100 g. Thanks!
This was surprisingly delicious! We had to cook it for a bit longer to let the carrots cook down, but it was worth the wait. We will be making this again and probably doubling the recipe!
Thanks for the feedback and review! Glad you enjoyed it!
So, so tasty! I made this in a slow-cooker (crock-pot), on high for 4 hours. I did add an extra 1.5 cups of stock, bumped the curry paste to 98g and included Swiss chard and leek (no onion on hand). I divided it into 8 serves (meal prep) and add in tofu and fresh Swiss chard when reheating. Thanks for another great recipe.
You’re welcome! Glad you enjoyed it and thanks for adding your adjustments!
I made this last night! It was so delicious and easy. Thank you!
Glad you enjoyed it! Thanks for the rating!
I’m so glad I found this blog, I can’t wait to try out some of your recipes, and your eating philosophy is almost exactly like mine!
I am, however, still blown away by all of the coconut oil used in whole food plant based recipes. I wish my favorite food bloggers would get the memo, coconut oil is a saturated fat bomb and is okay once in a while, but why use it in recipes when you could use extra virgin olive oil or no oil?
Anyway, I love your website and I’ll be following on IG!
I just used coconut oil in this one since it’s more of an Asian-inspired dish but you can totally leave the oil, no problem, I don’t usually use oil for cooking. Just a bit of water or broth is great! Glad you like my site!
I just made this and it was so good!! I left out the carrots, but added mushrooms and peanut tofu!! Delish!! I will definitely make it again!!
Thanks. For the recipe. Found this when looking for a white rice substitute —my normal side with cold boiled shrimp. This turned in the main component instead. I had organic frozen cauliflower rice I did use full-fat coconut milk as it is so much better. And my favorite Thai red curry paste right ow is Nam Jai if you can find it. This was really good.! Next time I’ll add Holden raisins and probably some Shanghai bok
Awesome! So glad you liked it!