Recently it's been HOT in Edmonton, and I love it, but that doesn't mean I want to turn on my oven when it's 29 degrees C inside the house...
This red curry recipe is pretty easy, and it doesn't involve too much time standing beside the stove. Good right? And it's also pretty quick which is nice when you'd rather be out enjoying the summer (or listlessly flopped in front of your fan).
Whether the weather is hot or cold, everybody loves a quick, tasty and nutritious dinner idea. Give this one a try :)
Easy Red Curry & Quinoa
- 1 cup quinoa
- 2 cups water
- 3-4 tbsp red curry paste (depends how you like it)1 can coconut milk
- 2 chicken breasts, cut in large chunks
- 1 tbsp oil
- 1/2 cup red pepper pieces
- 1/2 cup zucchini, cut in thin half-moon pieces
- 1/2 cup carrots, cut in thin slices
- 1/2 cup mushrooms, cut into quarters
Rinse the quinoa in a strainer then add it to a medium sized saucepan with the water. Bring the quinoa and water to a boil over high heat, then cover the pan and turn the heat down to medium-low. Allow the quinoa to simmer for about 12 minutes (until it looks like all the water has been absorbed), then remove it from the heat and keep the pot covered until ready to serve.
While the quinoa is cooking heat a frying pan with the oil over medium heat. Add the pieces of chicken and fry until they're golden brown on all sides. Add the curry paste to the pan and allow it to cook for about 30 seconds (until it's fragrant) then add in the coconut milk. Stir in the veggies and bring the curry to a simmer. Continue to simmer until the veggies are cooked (I like mine a little on the crisp side).
Serve the curry on top of the quinoa and garnish with sliced green onions or fresh basil.