1tsplemongrass(optional, but if you want to play around with a funky ingredient, go for it! I’ve also seen lemongrass paste in specialty stores that would work here)
1cupcilantrochopped
2tspsalt
1tspred chili flakes(omit if you don’t like spicy dishes!)
1tbspavocado oil
1cupcanned coconut milk(you want some fat and some liquid)
5cupschicken stock
2tbspred curry paste
juice from 2 limes
Instructions
Preheat the oven to 425° F.
Drizzle oil in the bottom of a 9x13 baking dish. Then add chicken, veggies, quinoa, and spices and give everything a good stir.
Whisk the wet ingredients until the curry paste becomes incorporated (it will turn a pale red.)
Pour the mixture over the chicken and veggies, making sure to coat everything.
Cover the dish with foil, and bake for 1 hour. After 1 hour, remove the foil. Stir the quinoa bake, and bake for another 15 minutes uncovered.