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Thai Chicken and Vegetable Curry

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“This quick curry is heart and colorful”
READY IN:
55mins
SERVES:
4
YIELD:
4 1.25 c curry, 1/2 c quinoa
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan).
  2. Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes.
  3. Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves.
  4. Calories 471 Fat 11g Satfat 4g Unsat 5g Protein 31g Carbohydrates 63g Fiber 10g.

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