Thai Green Curry Chicken with Cauliflower
This Thai green curry chicken with cauliflower is a comforting, easy one-pot dish that’s perfect for a relaxing weekend meal. It’s gently spiced, rich with coconut milk, and packed with tender chicken and vegetables.
The cauliflower soaks up all the flavours of the curry, while the chicken becomes soft and juicy as it simmers. It’s a flexible recipe too – you can swap the cabbage for spring greens, pak choi, kale or cavolo nero depending on what you have.
Serve it with jasmine rice, and add fresh chilli if you like a bit more heat.
Ingredients
Method
- Rub the chicken legs lightly with oil.
- Heat a large pan or casserole over medium heat and brown the chicken on both sides. Remove and set aside.
- In the same pan, gently cook the onion and garlic until softened, adding a little more oil if needed.
- Add the coconut milk, curry paste, stock cube, and a tinful of water. Stir well to combine.
- Add the cauliflower, carrot and cherry tomatoes. Bring to a gentle boil.
- Return the chicken to the pan, placing it on top of the vegetables. Cover and simmer over low heat for about 40 minutes, turning the chicken once or twice.
- Add the cabbage, pushing it into the sauce. If needed, add a little more stock. If the sauce is too thin, simmer uncovered to reduce slightly.
- Cook for another 10 minutes, until the vegetables are tender and the sauce has thickened.
- Serve with jasmine rice, a squeeze of lime and fresh coriander. Add a few red chilli slices if you like extra heat.