My friend copied this recipe for me out of her Weight Watchers cookbook. I was skeptical, but it had lots of great ingredients – coconut milk, chicken, bell peppers, and we ended up really liking it! I was a great “light” meal, although
after my boyfriend insisted on doubling the amount of red curry paste called for in the recipe, we had to douse it with sour cream to cut down on the hotness. And my lips still burned!
I made the recipe a second time when my brother and sister-in-law came out and they loved it as well. Super easy to make, my only advice it to use no more curry paste than called for… unless you love that fire-in-your-mouth kind of feeling!!
Ingredients – slightly adapted from the Weight Watchers cookbook
- 2 boneless chicken breasts, cut into 1 inch chunks
- 1 tsp evoo (extra virgin olive oil)
- 1 red bell pepper, cut into strips
- 6 scallions, chopped
- 2.5 tsp of red curry paste (I used Thai Kitchen Red Curry Paste)
- 1 tsp cumin
- 1/2 tsp coriander
- 1 can of coconut milk (regular or light, I use regular)
- 2 cups of cauliflower florets
- 2 cups of matchstick carrots
- Course sea salt to taste
Heat half of the oil in a large non-stick skillet. Add the chicken and cook until browned and cooked through, about 5 minutes. Transfer to a bowl and set aside.
Add the rest of the oil to the skillet. Add the bell peppers and scallions and then cook for 1 minute. Add the curry paste, cumin and coriander and cook, stirring constantly for 1 minute. Stir in the coconut milk, cauliflower and carrots and bring to a boil. Then reduce the heat and simmer, covered, until the veggies are tender – about 6 minutes.
Return the chicken to the skillet and cook until heated through. Serve over jasmine rice.