Thai Chicken and Veggie Curry


Serves: 4


1 Tbsp Flying Olive Garlic, Cilantro and Roasted Onion, or a Mild-Medium Single Varietal of Choice

12 oz skinless, boneless chicken breasts cut into 1” pieces

½ tsp black pepper

¼ tsp kosher salt

1 lb peeled and diced sweet potatoes (about 3 cups or 1 large sweet potato) or 1 lb diced russet potatoes (I used half and half in this photo)

1 cup chopped yellow onion

1 cup chopped red, yellow, or orange peppers or a combination

1 Tbsp minced garlic

1 ½ Tbsp Thai red curry paste

1 (5 oz) package baby kale, spinach, or lacinato kale (cut the spinach or lacinato kale into 1” pieces)       

1 cup light coconut milk, well stirred

1 cup unsalted chicken stock

2 cups hot cooked quinoa or rice

3 Tbsp fresh cilantro leaves


Heat the oil in a large Dutch oven over medium-high heat. Sprinkle chicken with black pepper and salt and cook. Turn the chicken to brown on all sides, about 5 minutes. Place the chicken in a bowl but don’t wipe out the pan.

Add the sweet potatoes, onion, and bell pepper to Dutch oven. Cook, stirring occasionally, about 3 minutes. Add the garlic and cook 1 minute. Stir in the curry paste and kale/spinach and cook until it wilts, about 2 minutes. Stir in the coconut milk and stock. Bring to a boil. Reduce the heat, cover, and cook until the potatoes are tender, about 15 minutes. Return the chicken and accumulated juices to the pan and cook 5 more minutes.

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

Inspired by a recipe in Cooking Light Magazine, January 2018

Submitted by Barb L.