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1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
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1 medium onion, halved and sliced
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1 tablespoon minced fresh ginger
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1-2 teaspoons red curry paste, to taste (see Ingredient note)
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1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
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1 cup reduced-sodium chicken broth
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1 cup "lite" coconut milk
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1 tablespoon fish sauce or reduced-sodium soy sauce
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1 teaspoon light brown sugar
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1 1/2 cups cauliflower florets
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Ingredient Note: 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.
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