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Chicken and Cauliflower Curry

Chicken and Cauliflower Curry

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10 mins + 40 mins
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Serves 6
Low Sugar Low Sugar
 Gluten Free Gluten Free
 Dairy Free Dairy Free


  • 1 Tbsp rice bran oil
  • 500g chicken thigh fillets, trimmed, halved
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • ¼ cup red curry paste
  • 400ml can coconut milk
  • 1 cup chicken stock
  • 500g kumara, cut into 2cm cubes
  • 500g cauliflower, cut into small florets
  • 50g green beans, trimmed, halved
  • ½ cup coriander leaves plus extra, to serve
  • Steamed rice, to serve


1. Heat oil in a large frying pan on high. Cook chicken in batches for 3-4 minutes, until browned. Remove from pan.

2. Sauté onion and garlic in the same pan for 1-2 minutes, until onion is tender. Add red curry paste and cook, stirring, for 30 seconds, until fragrant.

3. Stir in coconut milk, chicken stock and kumara. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.

4. Return chicken to pan with cauliflower. Simmer for 10 minutes. Add beans and cook for a further 5 minutes. Stir coriander through. Serve with steamed rice and extra coriander sprinkled over top.


Qty Price
Countdown Rice Bran Oil $3.00 ea
$3.00 ea
Countdown Chicken Thighs Cutlets Medium Pack $11.00 kg was $16.00
$11.00 kg was $16.00
Fresh Produce Onions Brown $1.70 kg
$1.70 kg
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Asian Home Gourmet Asian Thai Red Curry Paste $2.69 ea
$2.69 ea
Essentials Coconut Milk $1.20 ea
$1.20 ea
Continental Super Stock Chicken Stock $4.00 ea
$4.00 ea
Fresh Produce Kumara Gold
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Cauliflower Half $2.59 ea
$2.59 ea
Countdown Beans Green $3.50 ea
$3.50 ea
Superb Herb Coriander Living Plant
arrow icon exclamation icon Out of stock Out of stock
Countdown Long Grain Rice Microwave $1.80 ea
$1.80 ea