Mystery Lovers' Kitchen: Thai Chicken Curry

Saturday, March 10, 2018

QUICK & HEALTHY THAI CHICKEN CURRY #RECIPE #GIVEAWAY BY AUTHOR DENISE SWANSON

Now that I’ve returned from my vacation and am back to my usual eating habits, I thought that I’d share one of my favorite Healthy, Inexpensive, Tasty (HIT) dishes. This one is also quick and easy as prep time is around fifteen minutes and fewer than forty-five minutes to-the-table.

THAI CHICKEN CURRY

Ingredients:

2 teaspoons olive oil

1 lb. skinless, boneless chicken breasts, cut into 1-in. pieces

1/2 teaspoon black pepper

1/4 teaspoon salt

1 pound diced peeled sweet potatoes (about 3 cups)

1 cup chopped yellow onion

1 cup chopped red, orange, or yellow bell pepper

1 tablespoon minced garlic

1 1/2 tablespoons Thai red curry paste

1 (5-oz.) pkg. baby kale (about 5 cups) If you can’t find baby kale you can use spinach or lacinato kale cut into 1-inch pieces.

1 cup light coconut milk, well stirred

1 cup unsalted chicken stock (such as Swanson 😉)

2 cups hot cooked quinoa (To cook the quinoa, simmer 1 cup uncooked quinoa in 2 cups water for 14 minutes or until the liquid is absorbed.)

3 tablespoons fresh cilantro leaves

Directions:

Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, browning on all side and with no pink left in the middle. Place chicken in a bowl

In the same pan as you cooked the chicken, add potatoes, onion, and bell pepper. Cook, stirring occasionally, for three minutes. Add garlic and cook one minute. Stir in curry paste and kale, cooking about two minutes until kale wilts. Stir in coconut milk and stock. Bring to a boil, then reduce heat, cover, and cook until potatoes are tender, about fifteen minutes. Return chicken to pan and cook five more minutes.

Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves. I like to serve it with yeast rolls.

Here's a bit about my upcoming book: Tart of Darkness. Available April 3 Amazon

Right when Dani thinks she's hit a dead-end in her career, she unexpectedly inherits an enormous old house in a quaint college town. This gives her the perfect opportunity to pursue her true passion—cooking! So Dani opens Chef-to-Go, preparing delicious, ready-made meals for hungry students attending the nearby university, as well as providing personal chef services and catering events for the local community. To help support her new business, she opens her home to a few students, renting them rooms and becoming almost like a big sister figure in their lives.

But just as Dani is relishing her sweet new life, the friend of one of her boarders is murdered, and Dani becomes one of the primary suspects! She'll have to scramble to clear her name and save her business before the killer reappears—perhaps to silence the new chef forever.