Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan). | 2. Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes. | 3. Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves. | 4. Calories 471 Fat 11g Satfat 4g Unsat 5g Protein 31g Carbohydrates 63g Fiber 10g. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
chicken breast	1		cut	780.1798	0.0	94.5741	41.9573
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
potato	1	lb	diced peeled sweet	349.2665	79.3334	9.2987	0.4082
onion	1	cup	chopped	64.0	14.944	1.76	0.16
red pepper	1	cup	chopped	60.0	13.215	2.805	0.66
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
red curry paste	1 1/2	1/2		-	-	-	-
kale	5	cups		39.2	7.0	3.424	0.7440000000000001
coconut milk	1	cup		552.0	13.296	5.496	57.216
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
quinoa	2	cups	cooked	-	-	-	-
cilantro leaf	3	tablespoons		0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.