Rating: 3.86 stars
14 Ratings
  • 5 star values: 1
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Curry quick enough for a weeknight supper--especially if you use precut cauliflower and baby spinach.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2003

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Tips

Make Ahead Tip: The curry will keep, covered, in the refrigerator for up to 2 days.

Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger). Commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly. Once opened, it will keep in the refrigerator for up to 1 month.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

248 calories; protein 27.6g; carbohydrates 13.2g; dietary fiber 2.9g; sugars 4.9g; fat 9.3g; saturated fat 4g; cholesterol 62.7mg; vitamin a iu 2782.8IU; vitamin c 77mg; folate 56.5mcg; calcium 60.7mg; iron 2.2mg; magnesium 57.9mg; potassium 525.8mg; sodium 576.2mg; thiamin 0.1mg; added sugar 1g.
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Reviews (8)

14 Ratings
  • 5 star values: 1
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/31/2011
My boyfriend was just diagnosted with high blood pressure and we luck upon this recipe. With all the different ingredients it made for a very flavorful meal where we didn't really miss the usual amount of salt. Teisha Landover MD Read More
Rating: 4 stars
07/27/2012
great recipe I used half a jar of curry paste to get it spicy and used full coconut milk instead of lite my family loved it! Read More
Rating: 4 stars
10/30/2011
This was absolutely delicious! We used a mixture of vegetables -- including mustard greens -- and 1/2 jar of red curry. Wonderful flavor. We're sure to repeat this again and again. Read More
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Rating: 4 stars
11/30/2017
I wish I could rate it 3.5 stars since the flavor was lacking as written but since this is a great base for a simple at-home red curry 4 stars will do. To really taste the red curry flavors I ended up using 2 TBS of curry paste because the 1-2 tsp as written wasn't nearly enough. I also added 1/4 tsp of salt and more fish sauce at the end totaling 1.5 TBS all together. I also used full fat coconut milk lite is just watered down coconut milk at the same price as regular plus the fat is great for you. Read More
Rating: 4 stars
10/30/2011
One of my family's new favorites! I doubled the curry and used 2 dozen fresh basil leaves (add with spinach) for a an additional flavor kick. For less watery sauce use regular (not lite) coconut milk (does take away from the "heathly factor" a bit). YUM! Read More
Rating: 5 stars
08/25/2012
Incredible flavor As I said in my cons I didn't have all the incredients (red curry one) but I did happen to have the components of them (chili pepper paste lemongrass paste ginger etc) so I 'winged' it a bit. I added some fresh zucchini along with the cauliflower. I was amazed at the flavor. Will definitely make this again! Pros: Can adjust to your likes modify vegetables Cons: Some ingredients not readily available so need to be ready Read More
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Rating: 4 stars
10/31/2011
The recipe turned out excellent! After reading the reviews I doubled up on the curry paste. Recipe was a bit watery and no flavor was lost. My husband loved it! Would definitely make this again. Heena Atlanta GA Read More
Rating: 4 stars
07/29/2012
I think it's very good! I think the recipe warrants way more curry paste black pepper more garlic more cocnut milk...if you just keep tasting and go with your gut it can turn out very good. Read More
Rating: 4 stars
10/30/2011
I used an extra tablespoon of curry paste (and added some chili sauce) but it still wasn't as spicy I would have hoped. Next time I'll use a full can of lite coconut milk instead of 1/2 broth 1/2 coconut milk. I think that'll improve the texture too. Read More