Red Thai Chicken Curry with Cauliflower

Total Time
21 min
6 min
15 min
Transform this easy curry from Thai to Indian by substituting Indian curry paste for the Thai red curry paste.


uncooked boneless skinless chicken thigh(s)

¾ pound(s), boneless, cut into 1 1⁄2-inch chunks

table salt

¼ tsp

canola oil

1 tsp

uncooked bell pepper(s)

1 item(s), medium, yellow, seeded and thinly sliced

uncooked scallion(s)

6 medium, cut into 1-inch pieces

Thai curry paste

2½ tsp, red variety


2 tsp

light unsweetened coconut milk

14 fl oz

uncooked cauliflower

12 oz, florets only

shredded carrot(s)

6 oz


½ cup(s), fresh purple or green leaves


  1. 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.
  2. 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.
  3. 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.


Since the Indian variety is often not as hot as the Thai, you may need to add a little more of the Indian version.

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