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Thai Shrimp Curry on Cauliflower Rice | Taste and Tipple

Thai Curry Shrimp on Cauliflower Rice

Course Main Course
Cuisine Asian
Keyword Cauliflower Rice, Thai Shrimp Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Yvonne Langen


  • 1 head cauliflower large
  • tbsp olive oil divided
  • ½ red bell pepper sliced
  • 1 pint grape tomatoes halved
  • 2 medium shallots diced
  • 3 cloves garlic minced
  • 3 tbsp Thai red curry paste
  • 1 cup vegetable broth
  • ½ tbsp fish sauce
  • 1 can 400 mL full-fat coconut milk
  • 400 g raw large shrimp thawed, peeled, deveined
  • 2 tbsp lime juice to taste
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ cup fresh cilantro minced
  • ¼ cup fresh basil minced
  • ¼ cup salted roasted cashews chopped


  1. Prep the Cauliflower Rice. Wash and thoroughly dry cauliflower, then remove all greens.

  2. If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into “rice.” If using a box grater, cut the cauliflower into large chunks and use the side with the larger holes, to grate into “rice.”
  3. Transfer grated cauliflower to a clean towel or paper towel and press to remove any excess moisture – this will prevent your rice from getting soggy. Set aside.

  4. Start the Thai Shrimp Curry. Heat a large deep-sided non-stick pan over medium-high heat. Once hot, add ½ tbsp olive oil, onion, red pepper, and tomatoes. Sauté the vegetables for 5 minutes until softened.

  5. Stir in the garlic and curry paste and cook for 30 seconds until fragrant.
  6. Add the vegetable broth and fish sauce. Let it come to a boil and cook for 2-3 minutes. Then reduce the heat on the curry to medium and stir in the coconut milk. Add the shrimp and simmer for 5 minutes, until the shrimp are cooked through – they should be pink and firm.
  7. Meanwhile, sauté the cauliflower rice. When you add vegetable broth and fish sauce to the curry, heat a second large non-stick skillet over medium heat. Add 1 tbsp oil and add cauliflower rice. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes.

  8. Finish and serve. Remove curry from heat, add lime juice, salt, pepper, half the cilantro and half the basil. Portion the cauliflower rice into bowls, ladle Thai Shrimp Curry over top and finish with green onions, remaining basil and cilantro, and cashews.