Red curry chicken with cauliflower
Uncooked skinless boneless chicken thigh(s)
1 pound(s), trimmed and cut into 1 1/2-inch chunks
Uncooked bell pepper(s)
1 item(s), medium, thinly sliced
6 medium, cut into 1-inch pieces
Light unsweetened coconut milk
14 fl oz
12 oz, bag, cut into bite-size pieces
Thai curry paste
½ cup(s), torn leaves
Fresh lime juice
- 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