Ohhh, this curry is definitely in my top 5 meals. We make it at least once a week around here, and get even excited that it’s leftover night the next day.
The recipe originally started out as one from a cookbook belonging to my friend Pem, The Kundalini Yoga Cookbook. This cookbook uses ‘handful’ measures instead of standard ones, and I have to say it’s fun to cook like that every now and then.
Since then, it’s evolved naturally over time, and changes from week to week as red curry, green curry, and everything in between. The original recipe made green curry from scratch, but I’ve turned this into a weeknight “get home from work and get it on the table” version, and am cheating with red curry paste. Be careful to check the label if you’re vegetarian — they often sneak fishy things in there…
You can substitute a can of curry sauce for the paste + coconut milk… the paste route works out to be a little bit cheaper, and you can flavour to your heart’s content, or even substitute light coconut milk to save a couple of calories and fat grams.
If you have a different set of veggies on hand, go forth and experiment. This works with just about anything, but this is what I usually have in the fridge. Sweet potatoes, cauliflower, baby corn, bamboo shoots, red peppers, anything goes! I can find fresh shitake mushrooms (!) for a surprisingly cheap price at my Asian grocery store, but feel free to substitute button, cremini, or your choice of mushrooms if you can’t find them.
Thai Red Curry Quinoa
- 1 Tbsp. olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 parsnip, peeled and diced
- 1/2 head of broccoli, cut into florets
- big handful shitake mushrooms, sliced
- 3 Tbsp. red curry paste
- 1 can coconut milk
- 2 big handfuls quinoa
- 1 package tofu, cubed
- dash tamari (ok to substitute soy sauce, but then it won’t be gluten-free)
- 1 Tbsp. chili garlic sauce
In a large pot, heat olive oil, onion, carrots, celery, and parsnip over low heat. When slightly softened, add remaining veggies, curry paste and stir until veggies are covered with the paste. Add the coconut milk, quinoa, and tofu. Bring to a boil, then simmer on low heat for 20 minutes, stirring occasionally.
Just before serving, add the tamari and the chili garlic sauce, and stir to incorporate. Serve and enjoy!