If you're a fan of Thai cuisine and looking for a healthy and delicious meal to make, this Thai-style coconut curry quinoa with chicken and vegetables is a must-try! This recipe is easy to make and packed with flavor and nutrition.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 1 3/4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Lime wedges, for garnish
Instructions:
- In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat to low, cover and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.
- In a large skillet or wok, heat olive oil over medium-high heat. Add chicken and cook for about 5-7 minutes, or until browned and cooked through.
- Add bell peppers, onion, garlic, ginger, salt, and black pepper. Stir-fry for about 3-5 minutes, or until the vegetables are crisp-tender.
- Add coconut milk and red curry paste. Stir until well combined and bring to a simmer.
- Add cooked quinoa and stir to combine. Cook for about 2-3 minutes, or until heated through and the sauce has thickened slightly.
- Remove from heat and stir in chopped cilantro.
- Serve hot with lime wedges for garnish.
This Thai-style coconut curry quinoa with chicken and vegetables is a perfect meal for busy weeknights or weekend dinners. It's gluten-free, dairy-free, and packed with protein, fiber, and healthy fats. Give it a try and enjoy the exotic flavors of Thai cuisine!
