Comida Kraft
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Quick Thai Chicken

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What You Need

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Make It

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  • 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.


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. Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth. Make Ahead Tip The curry will keep, covered, in the refrigerator for up to 2 days.

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