Shrimp and Cauliflower Stir-Fry with Curry Paste

Name: Shrimp and Cauliflower Stir-Fry with Curry Paste
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb (567 g) large shrimp, peeled and deveined, patted dry; 5 cups (500 g) cauliflower florets, cut into ¾-inch pieces; 2½ tbsp (40 g) Thai red or yellow curry paste; ¾ cup (180 ml) unsweetened coconut milk; 1½ tbsp (22 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 1 tsp (5 g) palm sugar or brown sugar; 2 tbsp (30 ml) neutral oil (vegetable or canola); 3 cloves (15 g) garlic cloves, minced, minced; 1 tbsp (10 g) fresh ginger, minced, minced; 1 large (200 g) red bell pepper, seeded and cut into 1-inch pieces; 3 stalks (30 g) scallions, sliced into 1-inch pieces, white and green parts separated; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Thai-inspired stir-fry that combines tender shrimp with crisp-tender cauliflower florets in a fragrant curry paste sauce enriched with coconut milk. Quick to cook and loaded with bright flavors from lime, fish sauce, and fresh cilantro, this dish is ready in under 30 minutes and serves as a satisfying weeknight meal over rice or noodles.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 1½ cups per person)

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Steps

Before you start

Pat shrimp dry with paper towels for better browning
Cut cauliflower into ¾-inch florets so they cook evenly
Have all ingredients prepped and within arm's reach—stir-frying moves quickly
If using fresh curry paste, measure it out ahead of time

1
Bloom the curry paste
- Heat 2 tbsp (30 ml) neutral oil in a large wok or 12-inch skillet over medium-high heat.
- Once shimmering, add 3 minced garlic cloves and 1 tbsp (10 g) minced ginger.
- Stir constantly for 30 seconds until fragrant.
- Add 2.5 tbsp (40 g) curry paste and stir to combine, cooking for 1–2 minutes.
- The paste should darken slightly and become very aromatic—this step builds deep flavor.
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Ready when: Curry paste darkens and becomes very fragrant
Tip: Don't skip blooming the paste—this releases its oils and deepens the flavor significantly.
2
Add coconut milk and aromatics
- Pour 0.75 cup (180 ml) unsweetened coconut milk into the wok and stir well to incorporate the curry paste.
- Add 1.5 tbsp (22 ml) fish sauce and 1 tsp (5 g) palm sugar.
- Stir until the mixture is smooth and the sugar dissolves, about 1 minute.
- The sauce should smell rich and balanced—not too salty.
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Ready when: Sauce is smooth and sugar is dissolved
Tip: Stir constantly to prevent the coconut milk from curdling or settling unevenly.
3
Cook cauliflower
- Add 5 cups (500 g) of ¾-inch cauliflower florets to the sauce.
- Stir well to coat in the curry mixture.
- Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until the cauliflower is just beginning to soften but still has some firmness.
- The florets should be tender-crisp, not mushy.
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Ready when: Cauliflower is fork-tender but still slightly firm in the center
Tip: Don't overcook the cauliflower in this step—it will continue to soften slightly as the dish finishes.
4
Add bell pepper and shrimp
- Increase the heat to high.
- Add 1 large red bell pepper (200 g), cut into 1-inch pieces, and the 1.25 lb (567 g) patted-dry shrimp.
- Stir constantly for 3–4 minutes.
- The shrimp will begin to turn pink and opaque.
- Cook until the shrimp are fully opaque throughout and the bell pepper is still slightly firm.
- The internal temperature of the shrimp should reach 145°F (63°C).
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Ready when: Shrimp are fully opaque and firm, with no translucent areas; internal temperature reaches 145°F (63°C)
Tip: Keep the heat high to get a slight caramelization on the shrimp while cooking quickly—this prevents overcooking and toughness.
5
Balance flavors and finish
- Remove the wok from heat.
- Squeeze 2 tbsp (30 ml) fresh lime juice over the stir-fry and stir gently to combine.
- Add the white parts of the scallions (about 2 tbsp / 10 g).
- Taste and adjust: add more fish sauce for savory depth, lime for brightness, or a pinch more sugar if it tastes sharp.
- The sauce should be balanced between creamy, spicy, salty, and bright.
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Ready when: Flavors are balanced and well-combined
Tip: Add lime juice off the heat to preserve its fresh brightness and prevent it from cooking off.
6
Garnish and serve
- Transfer the stir-fry to a serving platter or individual bowls.
- Scatter the green parts of the scallions and 0.25 cup (10 g) fresh cilantro leaves over the top.
- Serve immediately over steamed jasmine rice or rice noodles.
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Tip: Add fresh herbs just before serving so they stay vibrant and don't wilt from residual heat.

Good to know

Tips

For extra creaminess and richness, use full-fat coconut milk; for a lighter dish, use light coconut milk or coconut cream mixed with broth.
Stir-frying requires high heat and quick, constant motion. Have all ingredients prepped and within arm's reach before you start cooking.
If your curry paste is very spicy, reduce the amount to 2 tbsp (32 g) and taste as you go. You can always add more heat, but you can't remove it.
Serve with jasmine rice, sticky rice, or rice noodles to soak up the sauce.

Make ahead

Prepare all vegetables and mince garlic and ginger up to 4 hours ahead; store in separate airtight containers in the refrigerator. Mix the sauce (curry paste, coconut milk, fish sauce, and sugar) in a small bowl up to 1 day ahead. Pat shrimp dry and season just before cooking.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over medium heat in a wok or skillet, adding a splash of water or coconut milk to restore the sauce consistency. Do not freeze, as shrimp becomes mushy when thawed.

Substitutions

Thai red or yellow curry paste → Thai green curry paste or massaman curry paste. Use the same amount. Green curry will be more herbaceous; massaman will be earthier and slightly sweeter. Adjust fish sauce and lime to taste.
cauliflower florets → broccoli florets, snap peas, or green beans (1-inch pieces). Cooking time may vary slightly. Broccoli needs 4–5 minutes; snap peas and green beans need 3–4 minutes. Don't overcook.
unsweetened coconut milk → unsweetened oat or almond milk mixed with 1 tbsp cashew butter. This creates a lighter sauce with less richness. Stir well to incorporate the nut butter.
large shrimp, peeled and deveined → firm white fish (cod, halibut) cut into 1-inch chunks, or chicken breast cut into 1-inch pieces. Fish will cook in 3–4 minutes; chicken will need 5–6 minutes. Ensure chicken reaches 165°F (74°C) internally.