Description
This Thai Red Curry Chicken with Quinoa is a vibrant and wholesome dish combining tender chicken simmered in a fragrant and spicy red curry sauce, paired with nutritious quinoa for a protein-packed meal. It’s a perfect balance of creamy coconut milk, bold red curry paste, and fresh vegetables, creating an authentic Thai flavor that’s both satisfying and healthy.
Ingredients
Chicken and Marinade
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Curry Sauce
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil
- Fresh basil leaves for garnish
Quinoa
- 1 cup quinoa
- 2 cups water or chicken broth
- Pinch of salt
Instructions
- Prepare the Quinoa: Rinse quinoa thoroughly under cold running water. In a medium saucepan, combine quinoa, water or chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Marinate the Chicken: In a bowl, toss the chicken pieces with soy sauce and lime juice. Set aside for 10 minutes to absorb the flavors.
- Cook the Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing until fragrant, about 1 minute.
- Brown the Chicken: Add the marinated chicken pieces to the skillet. Cook, stirring frequently, until chicken is browned and nearly cooked through, about 5-6 minutes.
- Add Vegetables and Curry Paste: Stir in the sliced onion, red bell pepper, and snap peas. Cook for 2-3 minutes until vegetables start to soften. Then add the red curry paste, stirring to coat the chicken and vegetables evenly.
- Simmer the Curry: Pour in the coconut milk and chicken broth. Stir in fish sauce and brown sugar. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld and the curry sauce to thicken slightly. Adjust seasoning as needed.
- Garnish and Serve: Remove from heat, sprinkle fresh basil leaves on top. Serve hot over the prepared quinoa for a nutritious and flavorful meal.
Notes
- For extra heat, add sliced fresh chili or a dash of chili flakes while cooking.
- You can substitute chicken with tofu or shrimp for a different protein option.
- Adjust the amount of red curry paste according to your spice preference.
- Quinoa can be cooked ahead of time and reheated before serving.
- Fresh basil can be substituted with cilantro or Thai basil for varied flavor.
