Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips

  3. 1 medium onion, halved and sliced

  4. 1 clove garlic, minced

  5. 1 tablespoon minced fresh ginger

  6. 1-2 teaspoons red curry paste, to taste (see Ingredient note)

  7. 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

  8. 1 cup reduced-sodium chicken broth

  9. 1 tablespoon fish sauce or reduced-sodium soy sauce

  10. 1 teaspoon light brown sugar

  11. 1 1/2 cups cauliflower florets

  12. 2 cups baby spinach

  13. 1 tablespoon lime juice Lime wedges

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.


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