Thai Red Curry Quinoa

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!

Tags: , , , , , , ,

Categories: Gluten-Free, Main Course, Vegan, Vegetarian


Subscribe to our RSS feed and social profiles to receive updates.

11 Comments on “Thai Red Curry Quinoa”

  1. Miranda Browning
    October 19, 2011 at 12:49 am #

    I made this for dinner tonight, it was so yummy! Thanks for the recipe. 🙂

  2. Kimmy
    October 24, 2011 at 9:03 am #

    I’m *so* making this for dinner tonight.
    I am loving this vegan mofo thing btw =)

  3. March 29, 2012 at 12:38 pm #

    This looks really good. I love that you used quinoa instead of rice!


  1. All I want for Christmas: Kale Chips « The Kitchen Operas - December 21, 2009

    […] Recipes ← Thai Red Curry Quinoa […]

  2. Carrot Koshambri « The Kitchen Operas - January 17, 2010

    […] was over at my dear friend Pem’s place (yes, the Pem who inspired my Thai Red Curry Quinoa and Kale & Lentil Dal) to make Indian food for dinner this week.  We decided to revisit the […]

  3. Red Curry Quinoa « Ali Does It Herself - March 23, 2010

    […] I got the inspiration to make my own curried quinoa from fellow WordPress food blogger Lindsay at The Food Operas. […]

  4. Red Kidney Bean Curry (Rajma) « The Kitchen Operas - March 23, 2010

    […] Pem to you… (you know, Pem who took me to San Miguel, and also inspired Carrot Koshambri, Red Curry Quinoa, Kale & Lentil Dal) but she’s inspired another recipe.  This is one of her mum’s […]

  5. How to Cook Quinoa « The Kitchen Operas - July 22, 2010

    […] July 22, 2010 · Leave a Comment You may remember quinoa (pronounce “keen-wah”) from my adventures with Gluten-Free Quinoa Veggie Burgers, or my (top post on the blog!) Thai Red Curry Quinoa. […]

  6. Kitchen Operas’ First Birthday! | The Kitchen Operas - November 30, 2010

    […] invent, cook, and eat delicious meals.  Before I started Kitchen Operas I was in a rut of Thai Red Curry Quinoa and stir-frys for dinner.  All of this variety and experimenting is way more fun.  This year […]

  7. Thai Red Curry Quinoa « Miranda Writes - October 19, 2011

    […] perusing my MoFo feed, I came across Lindsay’s Thai Red Curry Quinoa. Jarrod & I both thought it looked delicious, so I immediately starred it and saved it for this […]

  8. Thai Red Curry Noodle Soup | The Kitchen Operas - October 1, 2012

    […] However, we had a craving around these parts for Thai red curry. We thought about our favourite Thai Red Curry Quinoa… but then had a craving for noodles. So a red curry noodle soup it […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: