Red Thai chicken curry with cauliflower
Uncooked boneless skinless chicken thigh(s)
¾ pound(s), boneless, cut into 1 1⁄2-inch chunks
Uncooked bell pepper(s)
1 item(s), medium, yellow, seeded and thinly sliced
6 medium, cut into 1-inch pieces
Thai curry paste
2½ tsp, red variety
Light unsweetened coconut milk
14 fl oz
12 oz, florets only
½ cup(s), fresh purple or green leaves
- Sprinkle the chicken with the salt. Heat 1⁄2 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer the chicken to a plate.
- Add the remaining 1⁄2 teaspoon oil to the same skillet, then add the bell pepper and scallions. Cook over medium-high heat, stirring often, until the scallions turn bright green, about 3 minutes. Add the curry paste and sugar; cook, stirring constantly, about 1 minute. Stir in the coconut milk, cauliflower, and carrots; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are tender, about 6 minutes.
- Return the chicken to the skillet and heat through, stirring occasionally, about 1 minute. Remove the skillet from the heat and stir in the basil. Yields 1 1/2 cups per serving.