Photo of Thai chicken, cauliflower, and potato curry by WW

Thai chicken, cauliflower, and potato curry

SmartPoints® value per serving
Total Time
50 min
20 min
30 min
The fabulous flavors of Thai red curry paste and light coconut milk combine to make a one-pot meal that's creamy, rich, and comforting while remaining dairy free. Full of vegetables like cauliflower, peppers, onions, and hearty ingredients like chicken and potatoes, this filling recipe manages to stay easy to prepare, cook, and clean up with minimal dish cleaning, while the aromas fill your kitchen as it simmers on the stove. The secret ingredient that pumps up the flavor? A hint of brown sugar balances the curry and cilantro for a sweet, yet savory profile. Plus, you get to practice your stir-fry skills and then set it and forget it, until you're ready to serve of course!


Canola oil

1½ tsp, divided

Table salt

1 tsp, divided

Uncooked boneless skinless chicken thigh(s)

¾ pound(s), cut into small pieces

Uncooked onion(s)

1 medium, thinly sliced

Sweet red pepper(s)

1 medium, thinly sliced

Light unsweetened coconut milk

14 fl oz

Thai curry paste

1½ Tbsp, red variety

Packed brown sugar

2 tsp

Uncooked Yukon gold potato(es)

2 medium, peeled, cut into small pieces

Uncooked cauliflower

8 oz, cut into small pieces (about 3 cups)


cup(s), mint or basil, fresh, chopped

Fresh lime juice

2 Tbsp, or more to taste


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  2. Sprinkle chicken with 1/2 teaspoon salt; add chicken to skillet and cook, turning occasionally, until golden, about 5 minutes. Remove chicken to a plate with a slotted spoon; set aside.
  3. Heat remaining 1/2 teaspoon oil in same skillet; add onion and pepper, and cook, stirring frequently, until golden, about 5 minutes.
  4. Stir in coconut milk, curry paste, sugar and remaining 1/2 teaspoon salt; bring to a boil.
  5. Add potatoes and reduce heat to low; cover and simmer for 5 minutes. Add cauliflower and chicken; cover and cook, stirring occasionally, until potatoes and cauliflower are tender and chicken is cooked through, about 8 minutes more. Remove from heat; stir in cilantro (mint or basil) and lime juice. Yields about 1 1/2 cups per serving.