Categories: Asian
Ingredients
- 12 oz. chicken breasts, cut into 1-inch pieces
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 lb. diced peeled sweet potatoes
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 tbsp. minced garlic
- 1 1/2 tbsp. Thai red curry paste
- 5 oz. baby kale
- 1 cup light coconut milk, well stirred
- 1 cup chicken stock
- 2 cups hot cooked quinoa
- 3 tbsp. fresh cilantro leaves
Directions
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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).
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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 5 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.
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Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves.