Red Curry Cauliflower Rice

By Deryn Macey

5 from 12 votes

on Jun 07, 2019, Updated Mar 13, 2025

Jump to RecipeRate

This post may contain affiliate links.

This Thai Red Curry Cauliflower Rice is a low-carb alternative to traditional curried rice. Enjoy topped with tofu for a complete meal.

Two bowls of Thai Red Curry Cauliflower Rice with cilantro.

Table of Contents

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.

Carrots, onion, garlic and jalapeno in a skillet for making Thai Red Curry Cauliflower Rice.
Veggies and red curry paste in a skillet for making Thai Red Curry Cauliflower Rice.

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.

Cauliflower rice with red peppers and cooked carrots in a skillet with a wooden spoon.
Cauliflower rice with carrots and bell peppers cooking in a skillet.

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!

Thai red curry cauliflower rice in a hot pan with coconut milk.
Thai red curry cauliflower rice topped with cilantro in a pan with wood spoon.

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.

Low-carb vegan Thai red curry cauliflower rice with peas and cilantro.

More Recipes

Save this recipe!
Enter your email & I’ll send this recipe straight to your inbox.
A bowl of curried cauliflower rice with veggies topped with fresh cilantro.
5 from 12 votes

Thai Red Curry Cauliflower Rice

By: Deryn Macey
This red curry coconut cauliflower rice is packed with flavour and nutrition but comes in at only 170 calories and 27 grams of carbs for a large and filling serving! It’s low in fat, has 8 gram of protein and 10 grams of fibre per serving and is gluten-free and vegan. Try adding your favourite protein source to boost the protein even further! Tofu, edamame, chickpeas or lentils would all be excellent options.
Prep: 10 minutes
Cook: 15 minutes
Servings: 4
Save Recipe Pin Recipe Rate Recipe Print Recipe
Save Recipe
Enter your email & get the recipe!

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.

Notes

To increase the amount of protein in this dish, try adding a protein source like crispy baked tofu, edamame, cooked lentils or chickpeas.
To increase the amount of fat in this dish and add some delicious crunch, try serving it with chopped peanuts or cashews.
You can use regular coconut milk if you prefer, it will just increase the amount of fat in the recipe but be extra creamy and delicious that way, your call!
Find full details and instructions for how to make cauliflower rice here.

Nutrition

Serving: 1/4 of recipe, Calories: 171kcal, Carbohydrates: 28g, Protein: 8g, Fat: 5g, Fiber: 10g
Like this recipe? Rate and comment below!

About Deryn Macey

Deryn Macey is a nutrition coach, certified personal trainer, and the creator of Running on Real Food, where she's been sharing nutritious recipes since 2013. She holds a science degree and offers strength training and nutrition coaching through Onward Strong, focusing on strength, sustainable eating habits, and breaking free from diet culture.

Read More About Me

Categorized as:
, , , , , , , ,

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

31 Comments

      1. 5 stars
        Fantastic, easy week night dinner. I ran out of green peas (gasp!) so I didn’t get to use those, I did add a can of drained and rinsed chickpeas, and topped with chopped pistachios. Love it, will definitely be making it again. Thank you!

      2. Awesome! Sounds perfect with chickpeas and some nuts on top! Glad you enjoyed it.

  4. 5 stars
    I have a new favorite recipe. This red curry cauliflower rice is delicious. I cut down on the amount of cauliflower and added sliced eggplant and slice white mushrooms. For a veggie protein, I added Tofurkey Slow Roasted Chik’N, but I plan to try it with tofu soon. Thanks for this, Deryn! My husband and I love it.

    Reply

  5. 5 stars
    This was tasty! I just made it for lunch. It’s a versatile recipe where this is a great base recipe to be able to add more items to the dish. Next time, I am going to add some extra veggies such as spinach and tofu to the fried rice.

    Reply

  6. Wow your recipes look amazing. I am Gluten/Free Vegan and I can not wait to try creating. You have so much
    useful nutritional information. Fabulous website wish I had found it earlier than today.

    Reply

  7. 5 stars
    I am in love with this recipe! My husband and I make it once a week! Sometimes we add tofu, sometimes we add shredded poached chicken. And I usually throw in whatever veg I have on hand like broccoli or spinach or kale. Super delicious! Thank you so much for sharing!

    Reply

  8. 5 stars
    Awesome recipe! I never imagined you can combine curry, cauliflower and fried rice but it looks great! At 170 calories, it would make a great light lunch or afternoon snack too!

    Reply

  9. 5 stars
    That red curry cauliflower rice really looks delicious. On the look of it, it sure will make you grow healthier with its organic recipe. Thai people sure does know how to serve foods and give a healthy life unto all people in the world.

    Reply