Thai Chicken and Vegetable Curry
Ingredients
- 1 cup quinoa, uncooked
- 1 pound chicken breast
- 3 medium sweet potato
- 1 medium onion
- 1 medium bell pepper, red
- 2 clove garlic
- 2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 1/2 tablespoon curry paste
- 5 cup kale
- 1 cup coconut milk, unsweetened
- 1 cup chicken broth, low-sodium
- 3 tablespoon cilantro
Serve With
- 2 medium pear
Instructions
- Cook quinoa as directed on package; set aside.
- Cut chicken into 1-in. pieces. Peel and dice sweet potatoes. Chop onion and bell pepper; mince garlic.
- Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with salt and pepper. Cook, turning to brown on all sides, until cooked through; about 5 minutes. Place chicken in a bowl (do not wipe out pan).
- Add sweet potatoes, onion, and bell pepper to pan; cook, stirring occasionally, for 3 minutes. Add garlic; cook for another minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and broth and bring to a boil. Reduce heat; cover and cook until potatoes are tender, about 15 minutes. Return chicken to pan and heat through.
- Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves. Serve with pear slices on the side.
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Nutrition
Calories: 534kcal | Carbohydrates: 70g | Protein: 36g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 284mg | Fiber: 11g | Sugar: 17g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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