Thai cooking often incorporates all flavors to satisfy your taste buds: sweet, salty, sour, and spice. With chunks of cauliflower saturated in a a coconut spicy sauce, this dish will leave you full, happy and healthy.

Coconut Thai Curry 

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1 medium onion diced

2 tbsp coconut oil

2 tbsp Red Curry Paste (you can make this, but it is easier to purchase it from a grocery store. When you buy it look at the label to ensure there are no preservatives and just ingredients. For example ingredients should include: red chlli, garlic, lemongrass, thai ginger, salt, coriander root, kaffir lime leaf)

1 can coconut milk (ingredients should read: coconut and water. There should be no thickeners or emulsifiers or food coloring)

1 can of water

7 kaffir leaves

1/2 head of cauliflower chopped into little florets

10-15 pieces Organic baby corn chopped into 3’s (frozen is preferable over the can)

3 red Thai chillis for spice

Small bunch of basil leaves whole (10 leaves)

Handful of cilantro roughly chopped

3 tbsp fish sauce

1 tbsp honey

1 lime


  1. Heat a wok on medium heat and then add your coconut oil to a hot pan.
  2. Saute your onions for about 5 minutes or until they are translucent pearly white.
  3. Add 2 tbsp of Red Curry Paste and further saute for about 2 minutes.
  4. Pour your can of coconut milk in. Fill the can with water (leaving 1 cm of room at the top) and add to your wok.
  5. Simmer mixture on medium-low to medium heat. 2 minutes
  6. Add kaffir leaves and Thai chillis (whole) to the mix and simmer for 5 minutes.
  7. While your mixture is simmering, cut up your cauliflower into small florets.
  8. Add your cauliflower to the mixture and cook for 5 minutes.
  9. Add your baby corn.
  10. Add your sauces: fish sauce, honey, and squeeze one lime into the mixture.
  11. Add your basil leaves
  12. Let the whole dish simmer for another 5-8 minutes until the cauliflower is soft.
  13. Add your cilantro last and simmer for another 1 minute.
  14. Serve over a bed of jasmine rice.