By: Scott Rounds, CookingLight
Active Time: 15 Mins
Total Time: 40 Mins
Yield: Serves 4 (serving size: 1 1/4 cups curry and 1/2 cup quinoa)
Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. These vegetables make the meat almost secondary; just 12 ounces will go far here. If you can’t find baby kale, you can use spinach or lacinato kale cut into 1-inch pieces. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry. To cook the quinoa, simmer 1 cup uncooked quinoa in 2 cups water for 14 minutes or until the liquid is absorbed.
Ingredients
- 2 teaspoons olive oil
- 12 ounces skinless, boneless chicken breasts, cut into 1-in. pieces
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 pound diced peeled sweet potatoes (about 3 cups)
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 1 1/2 tablespoons Thai red curry paste
- 1 (5-oz.) pkg. baby kale (about 5 cups)
- 1 cup light coconut milk, well stirred
- 1 cup unsalted chicken stock (such as Swanson)
- 2 cups hot cooked quinoa
- 3 tablespoons fresh cilantro leaves
How to Make It
- 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.