Hello you lovely people! After quite a hiatus I’m bringing you a brand new recipe. It’s one that I’ve worked on a few times to get just right and now that it’s perfect, I’m so excited to share it with you ! If you’ve tried my one pot enchilada quinoa (one of my most popular recipes, you’ll find the method for this thai inspire quinoa to be quite similar! This quinoa is also great for meal prep when you just need something you can warm up quickly, but be satisfied at the same time! The great thing about this recipe is that since it’s made in one pot, its WAY less dishes!! It also is incredibly versatile which means you can use just about any veggies you have on hand (frozen works too).
I also highly suggest hitting up your local Asian market to grab this Maesri Penang Curry Paste or check it out on amazon !
Anyhow, I hope you all enjoy this recipe as much as I do ! Happy Eating 🙂
One Pot Penang Curry Quinoa
Yield 3-4 Servings
1 cup uncooked quinoa, rinsed
1 heaping cup green beans cut into one inch pieces
1 red bell pepper, sliced into short strips
3 tbsp thai penang curry paste (Maesri Thai Curry Paste on Amazon)
1 cup sliced red onions
1 tsp brown sugar ( can sub coconut sugar or white sugar instead)
2 tbsp of garlic, finely minced
1 tsp ginger. preferably grated on a microplane into a fine paste
¼ tsp salt
1 tsp soy sauce
½ tsp fish sauce
2 tbsp oil
2 Cans of Unsweetened full fat coconut milk (13.5 oz per can)
2 tbsp finely chopped cilantro for garnish
- In a large pot over medium high heat add 2 tbsp of oil. Once the oil is hot, add the green beans, red onions and, red bell peppers and cook until they begin to just slightly soften. Reduce the heat to medium low and add the minced garlic, stirring continuously to not brown the garlic. Once the garlic is fragrant, transfer the veggies to a large bowl or dish.
- In the same pot, add 1.5 cans of coconut milk , curry paste, ginger, brown sugar and mix well. Bring to a rolling simmer and then add the quinoa. Give everything a quick stir, put a tight lid on the put, and turn the heat all the way to low so there is a small simmer remaining. Set a timer for 15 minutes.
- After 15 minutes, open the lid, add in all of the veggies you removed earlier, soy sauce, fish sauce (omit if vegetarian) and add the remaining ½ can of coconut milk. Give everything a quick stir and turn off the stove. Place the lid back on the pot and let it sit for 5 minutes.
- After 5 minutes, serve hot with fresh cilantro garnished on top !