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Vegetarian Thai Green Curry with Cauliflower Rice

Vegetarian Thai Green Curry with Cauliflower Rice

Let no vegetable go to waste, make that your kitchen mantra and allow the world of curries to survive past ethnic restaurants and culinary trips abroad. Until you find your curry groove, try to replicate this Thai Green Curry with cauliflower rice to experience something far greater than ordinary. It is one of those spicy-vegetarian-feel-good dishes that is well worth the time it takes to prepare and cook. If you are so inclined, celebrate your modern Paleo life with a small glass of white wine.

Just about anything can be added to a curry, use what you have on hand, but make sure to add the proper spices for authentic zing. Indian curry utilizes flavors such as cardamom, cloves, cumin, nutmeg and cassia bark, while Thai curry embraces seasonings of shrimp paste, chilies, shallots, lemongrass, coriander and garlic. The importance of spices is far underrated in our contemporary fare. They increase the depth of flavors with their warming or cooling effects, they can limit inflammation and help soothe digestive disorders from within. Complex herbs they are – simply put, they increase the enjoyment of food.

An orange drink made from fresh ginger and turmeric is often served with breakfast, but we think it goes great with a curry too. If it is a hint of sweetness you may be craving, then perhaps this Raspberry Lime Flavored Water will quench your thirst between aromatic bites.

Vegetarian Thai Green Curry With Cauliflower Rice Recipe

Serves: 4Prep: 25 minCook: 30 min

Protein: 3g / %

Carbs: 26g / %

Fat: 29g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 cups cauliflower, riced
  • 2 cups baby spinach, roughly chopped
  • 1/2 bunch asparagus, trimmed and chopped
  • 4 carrots, peeled and thinly sliced
  • 1 red onion, diced
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger, minced
  • 1 cup full-fat coconut milk
  • 1/2 cup vegetable stock
  • 2 tbsp. coconut aminos
  • 1 tbsp. coconut oil
  • Fresh cilantro (to garnish)
  • Sea salt and freshly ground black pepper

Green Curry Paste

  • 3 green chillies, de-seeded and chopped
  • 2 green onions, chopped
  • 1 inch fresh ginger, peeled and grated
  • 2 garlic cloves, chopped
  • 1 bunch of fresh cilantro
  • 1 lemongrass stalk, chopped
  • Zest and juice of 1 lime
  • 4 lime leaves, chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/4 cup olive oil
  • Sea salt and freshly ground black pepper

Thai Curry Preparation


  1. Place all of the ingredients for the green curry in a food processor and pulse until you get a smooth paste.
  2. Melt coconut oil in a skillet over medium-high heat.
  3. Add the onion, garlic, and ginger and cook until fragrant 1 to 2 minutes.
  4. Add the cauliflower, carrots, and asparagus, and cook stirring 4 to 5 minutes.
  5. Mix in 1/4 cup of the green curry paste and stir everything together until well mixed.
  6. Next, pour in the coconut milk, vegetable stock, and the coconut aminos.
  7. Bring to a light simmer and cook 8 to 12 minutes, or until vegetables are nice and tender.
  8. Add the spinach and cook stirring 1 to 2 minutes or until spinach are wilted.
  9. Adjust seasoning and serve topped with fresh cilantro.