Red Thai Chicken Curry with Cauliflower

By á-2502

Per Serving(11/2 cups): 276 Cal, 14 g Fat, 8 g Sat Fat, 0 g Trans Fat, 53 mg Chol, 331 mg Sodium, 19 g Carb, 5 g Fib, 24 g Prot, 82 mg Calc. Points Value 6.

Ingredients

• 3/4 poundskinless boneless chicked thighs, cut into 1 1/2 -inch chunks
• 1/4 teaspoon salt
• 1 teaspoon Canola oil
• 1 yellow bell pepper, seeded and thinly sliced
• 6 scallions, cut into 1-inch pieces
• 2 1/2 teaspoons Thai red curry paste
• 2 teaspoons sugar
• 1 (14-ounce) can light (reduced-fat) coconut milk
• 1 (12-ounce) bag fresh cauliflower florets
• 1 (6 ounce) bag shredded carrots
• 1/2 cup torn fresh purple or green basil leaves

Details

Servings 4
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

1. Sprinkle the chicken with the salt. Heat 1/2 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, about 5 minutes. Transfer the chicken to a plate.

2. Add the remaining 1/2 teaspoon oil to the same skillet, then add the bell pepper and scallions. Cook over medium-high heat, stirring often, until the scallions turn bright green, about 3 minutes. Add the curry paste and sugar; cook, stirring constantly, about 1 minute. Stir in the coconut milk, cauliflower, and carrots; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are tender, about 6 minutes.

3. Return the chicken to the skillet and heat through, stirring occasionally, about 1 minute. Remove the skillet from the heat and stir in the basil.