Thai-Style Red Curry with Red Potatoes and Peas over Quinoa
Recipe by Amy Palanjian
  • cups uncooked quinoa
  • 1(14.5-ounce) can coconut milk
  • 3tablespoons Thai red curry paste
  • 3tablespoons fresh lime juice
  • 1tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • ¼teaspoon salt
  • 2cloves garlic, minced
  • 1tablespoon finely grated fresh ginger (from a 1-inch piece)
  • 1pound baby red potatoes, washed and quartered or cut into eighths
  • 1 large red bell pepper, seeds and stem removed, cut into thin strips
  • 2cups frozen petite peas
  • Fresh basil or cilantro for garnish (optional)
  • Red pepper flakes, Sriracha or chili-garlic sauce (optional)
  1. 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.
  2. In a bowl, combine coconut milk, red curry paste, lime juice and ¼ cup water.
  3. 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.
  4. Serve curry mixture over quinoa with fresh herbs and optional toppings.