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.
- 4
- 5 mins
- 20 mins
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
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.
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