Description
This Thai Red Curry Chicken with Quinoa is a vibrant and wholesome dish combining tender chicken simmered in a fragrant red curry sauce with creamy coconut milk, paired perfectly with nutrient-rich quinoa. Bursting with flavors from lemongrass, garlic, and Thai red curry paste, this meal is a deliciously balanced fusion of spicy, savory, and slightly sweet notes, providing both satisfying protein and healthy grains.
Ingredients
Protein
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
Curry Sauce
- 2 tablespoons Thai red curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 stalk lemongrass, bruised and chopped
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- Fresh basil or cilantro leaves for garnish
Grains
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
Instructions
- Prepare the Quinoa: Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water or low-sodium chicken broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Cook Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and bruised lemongrass and sauté for 1-2 minutes until fragrant but not browned.
- Add Curry Paste: Stir in the Thai red curry paste into the skillet and cook for another minute to release its aromas.
- Cook Chicken: Add the chicken pieces to the skillet, stirring to coat them with the curry paste. Cook for about 5-7 minutes until the chicken is mostly cooked through and starting to brown slightly.
- Add Coconut Milk and Simmer: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine. Bring the mixture to a gentle simmer and cook for 8-10 minutes, allowing the chicken to fully cook and the sauce to thicken slightly.
- Add Vegetables: Add the sliced red bell pepper and snap peas to the curry. Cook for an additional 3-4 minutes or until the vegetables are tender-crisp.
- Finish and Serve: Remove the lemongrass pieces if desired. Taste and adjust seasoning with extra fish sauce or sugar if needed. Garnish with fresh basil or cilantro leaves. Serve the Thai red curry chicken hot over the fluffy quinoa.
Notes
- For a spicier curry, add extra red curry paste or a few sliced red chilies.
- Remove the lemongrass before serving as it is tough to eat.
- Substitute chicken breasts if preferred, but thighs remain juicier in curry.
- Use low-sodium chicken broth to control the salt level in the quinoa.
- Vegetarian option: Replace chicken with tofu and use vegetarian fish sauce or soy sauce.
