Thai Chicken, Cauliflower and Potato Curry

Total Time
50 min
20 min
30 min
A one-pot meal that’s creamy and rich. It’s full of vegetables and potatoes, and the fabulous flavors of Thai red curry paste and light coconut milk.


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.

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