Thai-Style Red Curry with Red Potatoes and Peas over Quinoa
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Ingredients
- 1½ cups uncooked quinoa
- 1 (14.5-ounce) can coconut milk
- 3 tablespoons Thai red curry paste
- 3 tablespoons fresh lime juice
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger (from a 1-inch piece)
- 1 pound baby red potatoes, washed and quartered or cut into eighths
- 1 large red bell pepper, seeds and stem removed, cut into thin strips
- 2 cups frozen petite peas
- Fresh basil or cilantro for garnish (optional)
- Red pepper flakes, Sriracha or chili-garlic sauce (optional)
Instructions
- In a medium pot, combine quinoa and 3 cups water. Bring to a simmer over medium heat, and simmer until water is absorbed and quinoa is soft and clear, 12–15 minutes.
- In a bowl, combine coconut milk, red curry paste, lime juice and ¼ cup water.
- In a large skillet over medium, heat the oil. Add onion and salt, and cook, stirring often, until onion has softened and turns translucent, about 8 minutes. Add garlic and ginger, and cook an additional 2 minutes. Add potatoes, red pepper strips and coconut-milk mixture. Bring to a simmer, reduce heat to medium-low, and cover. Cook for 15 minutes or until potatoes are soft when poked with a fork. Stir in peas and cook 2 minutes more.
- Serve curry mixture over quinoa with fresh herbs and optional toppings.
