Thai chicken, cauliflower, and potato curry
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Canola oil
1½ tsp, divided
Table salt
1 tsp, divided
Uncooked skinless boneless chicken thigh
¾ pound(s), cut into small pieces
Uncooked onion
1 medium, thinly sliced
Red bell pepper
1 medium, thinly sliced
Canned unsweetened light coconut milk
14 fl oz
Thai curry paste
1½ Tbsp, red variety
Packed brown sugar
2 tsp
Uncooked Yukon gold potato
2 medium, peeled, cut into small pieces
Cauliflower
8 oz, cut into small pieces (about 3 cups)
Cilantro
⅓ cup(s), mint or basil, fresh, chopped
Fresh lime juice
2 Tbsp, or more to taste
Instructions
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.
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