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Red Thai chicken curry with cauliflower

7
Points®
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
This flavorful, spicy curry takes about 20 minutes to make and requires just one skillet, making cleanup a total breeze. After pan-searing the chicken, use the same skillet to cook the colorful, delicious medley of bell peppers, scallions, curry paste, sugar, coconut milk, cauliflower, and carrots. You can also easily transform this weeknight-friendly curry from Thai to Indian by substituting Indian curry paste for the Thai red curry paste. Since the Indian variety is often not as hot as the Thai, you may need to add a little more of the Indian type. Always be sure to taste as you go!

Ingredients

Uncooked skinless boneless chicken thigh

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

Table salt

¼ tsp

Canola oil

1 tsp

Bell pepper

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

Scallions

6 medium, cut into 1-inch pieces

Thai curry paste

2½ tsp, red variety

Sugar

2 tsp

Canned unsweetened light coconut milk

14 fl oz

Cauliflower

12 oz, florets only

Shredded carrots

6 oz

Fresh basil

½ cup(s)

Instructions

  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.

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