Quinoa-Chicken Coconut Curry
Ingredients
- 2 cloves garlic, crushed
- 2 Tbsp red curry paste
- ½ Tbsp coconut oil, melted
- 2½ cups coconut milk
- 1 cup low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 1 (12-oz) pkg stir-fry vegetable medley
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 (8-oz) pouches microwavable quinoa (such as Simply Balanced)
Instructions
- Cook garlic and curry paste in hot oil in a large skillet over medium heat 3 minutes, stirring constantly.
- Stir in coconut milk, broth, chicken, and vegetables; season with salt and pepper. Simmer 10 minutes or until liquid has reduced and thickened slightly.
- Meanwhile, prepare quinoa according to package directions. Serve curry mixture over quinoa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
441
|
441
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 28 | 28 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 976 | 976 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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