Looking for a healthy and flavorful meal? Try this Thai-style yellow curry quinoa with chicken and vegetables recipe! It's packed with protein, fiber, and nutrients, and it's a great way to enjoy the flavors of Thailand in a nutritious and easy-to-make dish.
Ingredients:
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (14 ounces) coconut milk
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 1 cup chopped carrots
- 1 cup frozen peas
- Salt and pepper, to taste
Instructions:
- Rinse the quinoa in a fine-mesh strainer and set aside.
- In a large saucepan, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
- Add the yellow curry powder, ginger, and garlic powder to the pan and stir to coat the chicken.
- Add the diced tomatoes, coconut milk, red bell pepper, yellow onion, carrots, and quinoa to the pan. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 20-25 minutes, or until the quinoa is tender and the chicken is cooked through.
- Add the frozen peas to the pan and stir to combine. Cook for an additional 5 minutes, or until the peas are heated through.
- Season with salt and pepper, to taste.
- Serve hot and enjoy!
