This Thai Coconut Curry Not-Fried Quinoa is a quick, lightened up combination of two Thai food favorites.
Is anyone else here addicted to curry?
It is, without a doubt, my favorite food ever. Thai curry specifically. I rarely need to look at the menu whenever I visit a Thai restaurant, because there is a 99.9% chance I’ll order a curry (the other 1% is a tie between pad Thai, pad see ew and kao soy, because noodles).
This is both a blessing (because I am otherwise the most indecisive person when it comes to ordering) and a curse (because there are so many other delicious Thai foods in the world and why do I have to be so boring?). Most recently, I was reminded of how delicious Thai fried rice is. It’s always seemed lighter and more fragrant than oil-laden Chinese fried rice, but even then definitely not healthy. When I was thinking about this recipe it began as a standard Thai fried rice, but then I was struck by genius: why not combine two of the best things to make an even BETTER thing?
This Thai Coconut Curry Not-Fried Quinoa is incredibly flavorful, requires only two pans, and offers a lot more nutrients and a lot less excessive fat than a standard fried rice OR curry dish.
I used red curry paste, but I imagine this would be just as good with yellow (my personal favorite!).
While I love a good rice dish, quinoa works so well in this dish that I didn’t even miss the traditional rice. Quinoa is great at really absorbing the flavors of whatever you cook it in, and it definitely did not disappoint here.
This is a wonderful side dish, but you could also top it with an egg and serve it as a full meal (which I may have done. twice.).
- 1 cup uncooked quinoa
- 1 15 oz can light coconut milk
- ⅓ cup water
- 1.5 tbsp brown sugar
- 2 tbsp red curry paste
- 6 oz cooked pork, diced (optional)
- 1 cup green peas
- ½ large red onion, diced
- 1 tbsp sesame oil
- 3 tbsp coconut aminos (or low sodium tamari or soy sauce)
- First place the uncooked quinoa, coconut milk, water, red curry paste and brown sugar in a medium sauce pan and bring to a boil. Immediately reduce heat to medium-low, cover and let simmer for 30 minutes, or until the liquid has absorbed.
- Heat the sesame oil in a large skillet over medium. Add the cooked pork (if using), the red onion and green peas. Saute for 1-2 minutes or until onions are slightly translucent.
- Add the cooked quinoa to the skillet with the coconut aminos. Stir to combine.