Yellow Cauliflower Curry

In its original form this recipe called for Snake Beans. Snake beans are also known as Asparagus beans, Yardlong beans and Chinese long beans, although they are not actually related to the common bean, being a variety of cowpea. They are not easy to come by in New Zealand, although they are available from some Asian emporia, and your common-or-garden variety of sliced green beans are a good substitute. The recipe below is based on one produced by Lauraine Jacobs, and published in the ‘Listener’ August 18-24 2018, pp36-37. Lauraine’s offering was a vegetarian one based on tofu, which I have changed to chicken, and she used genuine snake beans, which I could not find so I went for frozen green ones.



Curry paste.

1 tblsp grated ginger.

1 tblsp dried lemongrass.

3 cloves garlic, peeled, chopped.

1 tsp turmeric.

1 medium onion, peeled and chopped.

3 Kaffir lime leaves, stems removed.

Salt to taste.

1 tblsp Thai chilli sauce.

1 tsp Thai fish sauce.

2 tblsp olive oil.


¼ cup olive oil.

250g lean chicken meat, diced.

1 medium onion, peeled and diced.

1 cup chicken stock.

2 cups cauliflower florets.

2 cups sliced green beans.

1 capsicum, seeded and julienned.

1 160ml can coconut milk.



Place all the paste ingredients in a small bowl and zap with a kitchen wand into a smooth paste. Set aside and allow to sit for 5-6 hours.



Heat the oil in a wide, deep pan over a hot flame and stir fry the meat until golden. Add the onion and stir fry until soft then add the paste and stir fry for a further 2 minutes. Add the stock and the vegetables, stir well, bring to a simmer and cover. Cook for 10 minutes then add the coconut milk. Bring to a simmer, stirring well, and serve immediately.


Serve with: Steamed rice.


Serves: 2.

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