Red Curry Chicken with Cauliflower
- Total Time
uncooked skinless boneless chicken thigh(s)1 pound(s), trimmed and cut into 1 1/2-inch chunks
table salt¾ tsp
canola oil1 tsp
uncooked bell pepper(s)1 item(s), medium, thinly sliced
uncooked scallion(s)6 medium, cut into 1-inch pieces
light unsweetened coconut milk14 fl oz
uncooked cauliflower12 oz, bag, cut into bite-size pieces
shredded carrot(s)6 oz
Thai curry paste2 ½ tsp
basil½ cup(s), torn leaves
fresh lime juice2 tsp
- Sprinkle chicken with ½ teaspoon salt. Heat ½ teaspoon oil in large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned and cooked through, about 7 minutes. Transfer chicken to plate.
- Add remaining ½ teaspoon oil to skillet. Add bell pepper and scallions and cook, stirring often, until scallions turn bright green, about 3 minutes. Add coconut milk, cauliflower, carrots, curry paste, sugar, and remaining ¼ teaspoon salt and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, until vegetables are tender, about 6 minutes.
- Return chicken to skillet and cook until heated through, about 1 minute. Remove skillet from heat and stir in basil and lime juice.
- Serving size: 1½ cups