Red curry chicken with cauliflower
5
Points®
Total time: 32 min • Prep: 12 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This chicken recipe is full of creaminess and flavor thanks to the coconut milk and curry paste, and it also features a colorful vegetable medley of bell peppers, scallions, cauliflower, and carrots. Feel free to throw in broccoli, celery, and onions too if you'd like. It all comes together in one large skillet and takes about half an hour to make. Top it off with some fresh basil and lime juice, and you'll love the combination of tastes and textures from this easy, weeknight-friendly recipe. You can also serve this saucy dish with rice noodles or steamed rice for an even more substantial meal.
Ingredients
Uncooked skinless boneless chicken thigh
1 pound(s), trimmed and cut into 1 1/2-inch chunks
Table salt
¾ tsp
Canola oil
1 tsp
Bell pepper
1 item(s), medium, thinly sliced
Scallions
6 medium, cut into 1-inch pieces
Canned unsweetened light coconut milk
14 fl oz
Cauliflower
12 oz, bag, cut into bite-size pieces
Shredded carrots
6 oz
Thai curry paste
2½ tsp
Sugar
2 tsp
Fresh basil
½ cup(s), torn leaves
Fresh lime juice
2 tsp
Instructions
1
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.
2
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.
3
Return chicken to skillet and cook until heated through, about 1 minute. Remove skillet from heat and stir in basil and lime juice.
4
Serving size: 1½ cups
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