Asian Chicken Curry with Quinoa
If you would like to introduce additional protein into your diet try this recipe especially if you are a fan of the Coconut Curry Noodles. Thai red curry can often be very mild which is great for kids or spice it up with some optional hot sauce like Sambel Oeleck.
- 1 cup white quinoa rinsed
- 1 cup broth
- 1 cup water
- 2 tbsp vegetable oil
- 3 chicken breasts cut in bite sized pieces
- ½ tsp salt
- 2 bell peppers diced
- 4 green onions thinly sliced – light and dark green parts divided
- 3 garlic cloves minced
- 1 14 oz unsweetened full fat coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp hot chili sauce like sambal oelek optional
- 1 tbsp fish sauce
- 2½ tbsp dark brown sugar
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro chopped
- Rinse quinoa and add to a small pot with water and broth mixture. Bring to a boil, cover and simmer for 15 minutes or follow package instructions. After cooking remove from heat, fluff with a fork and set aside until serving.
- In a large non-stick frying pan heat oil over medium. Add chicken, sprinkle with salt and cook until no longer pink stirring only when needed so the chicken gets a nice caramel colour approximately 7 minutes. Remove chicken to a plate.
- In the same pan add a small amount of oil if needed. Cook light parts of the peppers, green onion and garlic. Cook and stir for 2 minutes.
- Add coconut milk, curry paste, hot sauce, fish sauce, brown sugar and whisk to combine. Simmer on low for a few minutes until sauce thickens a bit.
- Stir in the chicken, lime juice, dark greens onions, and cilantro. Taste and adjust seasoning with more lime, if necessary.
- For serving add a large scoop of quinoa and ladle in your chicken curry.