Thai Chicken with Cauliflower and Diced Peppers

Thai Chicken with Cauliflower and Diced Peppers (Serves 3-4)

Thai Chicken with Cauliflower is simple to prepare and tasty, and has become comfort food for me. I did not follow the recipe I originally posted in September 2009 the last few times I prepared it, so am replacing the old recipe with this simpler version. What’s different? No added turmeric, crushed red pepper flakes, or bamboo shoots, and substituting chicken thighs for breasts.

Ingredient list:

One pound of skinless, boneless chicken thighs
One medium-sized cauliflower
One 13.5 oz can of coconut milk
Two 4-oz cans of mild green chilies
One package of fresh baby spinach
Extra virgin olive oil
Curry powder (red, yellow, or green)
Fish sauce

In preparation, perform the following:

Cut chicken into bite-sized cubes, cauliflower into bite-sized florets, and dice chilies into small pieces.


Heat 3-4 tablespoons of olive oil over medium heat in wok. Add 2-tablespoons of curry powder and stir-fry for one-minute. Add chicken and a good dusting of salt and stir-fry until chicken begins to brown. Add coconut milk, cauliflower, and chilies (with all liquid in cans). Add a heavy splash or three of Fish Sauce. Stir well and bring mix to a boil. Reduce heat to a simmer, cover, and let cook 10-15 minutes until cauliflower becomes tender. Serve over a bed of fresh baby spinach.


Fish Sauce stinks when you add it, but don’t even think about leaving it out. Fish Sauce adds a wonderful salty, nutty flavor and the stink disappears within a few seconds. I hated the smell so much that I did not add Fish Sauce the second time I cooked this dish and it was a mistake. The flavor was flat and dull without it. Find Fish Sauce in the Asian/Ethnic section of almost any big grocery store.

My local Thai restaurant offers fresh baby spinach as a substitute for rice with curry dishes, so that clued me into doing the same at home. The result is wonderful. The heat of the chicken and cauliflower wilts the spinach and makes it easy to eat. Once I found I liked fresh spinach with this dish, I started trying it with other hot, spicy, juicy dishes. You can even lay a bed of spinach in a bowl, ladle cold leftovers from the refrigerator on top, and heat it up in the microwave successfully.

Most recently I have used Hot Yellow Jamaican Curry to make this dish. I like it a lot, but have also been happy with milder yellow and red curries, and am sure that green curry (based upon my restaurant experience) would be good too.

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2 Responses to “Thai Chicken with Cauliflower and Diced Peppers”

  1. I’m having trouble finding a fish sauce without any added sugar. Suggestions?

  2. Tom Denham says:

    I have Hokan Fish Sauce from the Asian section of my ordinary grocery store. It lists ingredients as Anchovy Fish Extract, Sea Salt, and Water. Hokan sells a line of Thai foods and I think I figured out my Thai Chicken recipe from one on a can of Hokan coconut milk.

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