Thai Style Curry With Chicken Thighs And Cauliflowe

Name: Thai Style Curry With Chicken Thighs And Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs skinless chicken thighs, chopped to 3 inch cubes; 1 head cauliflower, coarsely chopped; 2 carrots, peeled and sliced into rounds; 6 large baby portabella mushrooms, sliced; 3 garlic cloves, chopped; 1 medium yellow onion, chopped; 1 lb pineapple chunk; 1 (14 ounce) can unsweetened coconut milk; 1 chili pepper, of your choice whole or unseeded; 1 teaspoon kosher salt, to taste; 1 teaspoon black pepper; 1/2 teaspoon chili powder, to taste; 2 teaspoons sugar; 2 tablespoons jamaican style curry powder, or homemade paste with fish oil

Servings: persons

2 lbs skinless chicken thighs, chopped to 3 inch cubes
1 head cauliflower, coarsely chopped
2 carrots, peeled and sliced into rounds
6 large baby portabella mushrooms, sliced
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 lb pineapple chunk
1 (14 ounce) can unsweetened coconut milk
1 chili pepper, of your choice whole or unseeded
1 teaspoon kosher salt, to taste
1 teaspoon black pepper
1/2 teaspoon chili powder, to taste
2 teaspoons sugar
2 tablespoons jamaican style curry powder, or homemade paste with fish oil

1
Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.
2
Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.
3
Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.
4
Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.
5
Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs skinless chicken thighs, chopped to 3 inch cubes, 1 head cauliflower, coarsely chopped, 2 carrots, peeled and sliced into rounds, 6 large baby portabella mushrooms, sliced, and more.

Yes, Thai Style Curry With Chicken Thighs And Cauliflower falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Style Curry With Chicken Thighs And Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions