I used chicken breasts instead of chicken thighs as well as 2 tbsp of olive oil rather than butter because that is what I had on hand. I didn't have fresh ginger, so I used powdered. I also didn't have whole cumin seeds, so I used ground cumin. I also used reduced fat coconut milk because that was what I had on hand. I ended up throwing a splash of heavy cream (plant based) at the end because it needed it from using the reduced fat coconut milk. I enjoyed how the cauliflower thickened the curry. My husband isn't a fan of cauliflower and he couldn't taste it. I ended up mixing in some peanut butter for myself for a more Thai style and really enjoyed it. Would make again!
