Thai red curry sauce with chicken, quinoa
Ingredients:
- 1 can coconut milk
- 2 tablespoons red curry paste if it is of moderate spiciness, such as Thai Kitchen brand. Use less of red curry paste if using a spicier version of the paste
- 2 tablespoons fish sauce
- 2-3 tablespoons brown sugar (use more or less sugar, depending on your preference)
- 1 tablespoonlemon grass (or 1 lemon grass stalk)
- 1 large chicken breast
- 1 tablespoon olive oil
- mushrooms
- 1 red bell pepper
- basil leaves
- 1 cup quinoa
- 2 cups water
This recipe makes 2 generous servings.
1) In a medium pan, heat olive oil. Add sliced mushrooms and sliced bell pepper. Cook on high heat for 10 minutes until vegetables soften.
2) In the mean time, cook chicken breast (or use the one already cooked). You can either boil it, or roast it in the oven. After it’s cooked, cut the chicken breast in medium size pieces .
3) Bring coconut milk in a large pan to boil, reduce to simmer. Add 1 tablespoon of curry paste, fish sauce, brown sugar, lemon grass, and stir really well so that curry paste dissolves. Taste your stew and add 2nd tablespoon of curry paste, if desired. For a red curry paste, I usually use the one produced by Thai Kitchen (it’s a popular brand sold in most stores). I like to use frozen lemon grass (chopped lemon grass), which you just add and it remains in the dish. If I were to use a lemon grass stalk – I would remove it at the end of cooking time. Simmer for 30 minutes for all tastes to blend. During the last 10 minutes of cooking, add cooked vegetables and sliced chicken breast into the soup, stir well.
4) In the mean time, bring 2 cups of water and 1 cup quinoa to boil, reduce to medium and cook quinoa for 10-15 minutes until all water is absorbed and quinoa is cooked al dente.
5) To serve, pour soup into each bowl, garnish with basil leaves. Serve quinoa in a separate bowl.
