Thai Chicken and Vegetable Curry

 

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
 3
• 3 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
• • Step 1

    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).

    Step 2

    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.

    Step 3

    Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves