
Thai chicken, cauliflower, and potato curry
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