Go Back
+ servings
Print Recipe
3.8 from 4 votes

Thai Chicken and Vegetable Curry

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Thai Chicken and Vegetable Curry
Servings: 4
Calories: 534kcal


  • 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


  • 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.


Calories: 534kcal | Carbohydrates: 70g | Protein: 36g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 284mg | Fiber: 11g | Sugar: 17g