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398-mL can coconut milk
2 tsp curry paste, or curry powder
4 skinless, boneless chicken breasts, or 8 thighs
1/2 small head cauliflower
1 large red bell pepper, or 2 small zucchini or both
Pour coconut milk into a large wide saucepan. Add curry paste and bring to a boil over medium heat, stirring until blended. When sauce comes to a boil, add chicken. Cover and reduce heat to medium-low so sauce is just simmering. Simmer for 10 minutes, turning chicken partway through.
Meanwhile, break cauliflower into florets, about 5 cups. Seed pepper. Cut pepper or zucchini into julienne strips. After chicken has simmered 10 minutes, remove to a plate. Add cauliflower and pepper to sauce. If using zucchini, don't add at this point. Place chicken on top of vegetables. Cover and continue cooking until vegetables are almost done, about 5 minutes.
Remove chicken and vegetables to a warm platter and cover. Increase heat to medium-high and boil sauce, stirring frequently, until thickened, about 8 minutes. If using zucchini, stir into sauce. Turn off heat and let stand, covered, 1 minute. Pour sauce over chicken and vegetables. Serve over rice and sprinkle with shredded basil or coriander.
Calories 343, Protein 30.6g, Carbohydrates 8.2g, Fat 22g.
Create a robust curry without numerous spices. Here, chicken is quickly braised in silken coconut milk flavored with curry paste that's sold in most supermarkets.