Red Thai chicken curry with cauliflower
6
6
6
Smartpoints value per serving
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 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
sugar
2 tsp
light unsweetened coconut milk
14 fl oz
uncooked cauliflower
12 oz, florets only
shredded carrot(s)
6 oz
basil
½ cup(s), fresh purple or green leaves