Red curry chicken with cauliflower

SmartPoints® value per serving
Total Time
32 min
12 min
20 min
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.


Uncooked skinless boneless chicken thigh(s)

1 pound(s), trimmed and cut into 1 1/2-inch chunks

Table salt

¾ tsp

Canola oil

1 tsp

Uncooked bell pepper(s)

1 item(s), medium, thinly sliced

Uncooked scallion(s)

6 medium, cut into 1-inch pieces

Light unsweetened coconut milk

14 fl oz

Uncooked cauliflower

12 oz, bag, cut into bite-size pieces

Shredded carrot(s)

6 oz

Thai curry paste

2½ tsp


2 tsp


½ cup(s), torn leaves

Fresh lime juice

2 tsp


  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