Thai Chicken and Vegetable Curry
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
4 1.25 c curry, 1/2 c quinoa
- Serves:
- 4
ingredients
- 2 teaspoons olive oil
- 1 lb chicken breast, cut in pieces
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 lb diced peeled sweet potato
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 tablespoon garlic
- 1 1⁄2 tablespoons red curry paste
- 5 cups baby kale
- 1 cup coconut milk
- 1 cup chicken broth
- 2 cups cooked quinoa
- 3 tablespoons cilantro leaves
directions
- 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).
- 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.
- Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves.
- Calories 471 Fat 11g Satfat 4g Unsat 5g Protein 31g Carbohydrates 63g Fiber 10g.
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RECIPE SUBMITTED BY
WKernan
Mt Zion, Illinois
Sales Manger
Like to cook healthy foods with fresh ingredients.