Thai Red Curry & Quinoa

Name: Thai Red Curry & Quinoa
Cuisine: Asian, Thai
Ingredients: 1 cup shiitake mushrooms thinly cut; 1/2 onion thinly sliced; 2 carrots half moon cut; 1 large zucchini quartered; 1.5 cups shredded chicken; 3 tbsp minced ginger; 3 tbsp minced garlic; 2 cans coconut milk; 1 heaping tbsp turmeric; 2 tbsp liquid aminos; 1 tbsp chili paste; 2 tbsp red curry paste; 1 tbsp lemongrass paste; 1 tbsp fish sauce; Green onions; Furikake seasoning; Sesame oil or ghee; 1/2 lime (juice)

1 step

A veggie & chicken red curry served with quinoa. Various veggies will work well in this recipe as well as other protein/grain options. Enjoy!

Updated at: Thu, 17 Aug 2023 09:45:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2437.4 kcal (122%)

Total Fat206.1 g (294%)

Carbs100.5 g (39%)

Sugars24.7 g (27%)

Protein70.5 g (141%)

Sodium5616 mg (281%)

Fiber15.7 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupshiitake mushrooms

0.5onion

3 Tbspginger

3 Tbspminced garlic

2cans coconut milk

1 heaping tbspturmeric

2 Tbspliquid aminos

1 Tbspchili paste

2 Tbspred curry paste

1 Tbsplemongrass paste

0.5lime

Instructions

Step 1

Warm sesame oil and add in shiitake mushrooms, sauté for 5-10 mins. Add onion and carrots for a few more, then finally the zucchini. After 5 minutes add chicken, garlic and ginger. Mix in spices (everything but fish sauce). Add coconut milk and bring to a boil then turn to a simmer for 10-15 mins. Add fish sauce and lime. Cook quinoa separately. Serve curry over quinoa and top with green onion, furikake and optional lime wedge

Notes

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