Red Curry Chicken with Cauliflower

Total Time
32 min
12 min
20 min


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


Serve this saucy dish with rice noodles (¾ cup cooked white rice noodles per serving will increase the SmartPoints by 4).

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