Member #610488's Note:
Quinoa is a very nutritious grain that offers a complete protein source and is also high in iron, magnesium, and fiber. Quinoa can be used in any dish in place of the rice, couscous or bulgur wheat. Recipe offered as part of an Asian Forum request.
My Private Note
Units: US | Metric
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 (14 ounce) can coconut milk
- 2 tablespoons soy sauce
- 1/2 cup vegetable broth
- 2 teaspoons palm sugar or 2 teaspoons dark brown sugar, grated
- 1 1/2 lbs baby squash, halved quartered or 1 1/2 lbs zucchini, sliced 1 inch thick
- 4 ounces baby corn, halved lengthwise
- 4 ounces snow peas, trimmed
- 1/3 cup unsalted roasted cashews, roughly chopped (garnish)
- 2 tablespoons lime juice
- lime wedge, to serve (garnish)
- 1Measure quinoa and vegetable broth. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
- 2Heat a drizzle of vegetable oil in a medium saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
- 3Add vegetable broth and bring to a boil. Stir in the salt and bring back to a rolling boil. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting.
- 4While quinoa is cooking, heat vegetable oil in another large saucepan. Add the curry paste and stir over medium-high heat for 1-2 minutes, or until the paste seperates. Add the coconut milk, soy sauce, vegetable stock, palm sugar, and stir until the sugar dissolves. Bring to a boil.
- 5Add the squash and return to a boil. Stir in the baby corn then cover and simmer for 12-15 minutes (until the squash is tender).
- 6After 15 minutes, turn off the heat and remove the quinoa filled pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and set aside with lid off.
- 7When the squash is ready, add the snow peas, lime juice and simmer, uncovered, for one minute.
- 8Dish the quinoa out into serving plates and top with the Red Squash Curry. Scatter the cashews over each plate and use lime wedges for squeezing over. Enjoy!
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Nutritional Facts for Thai Red Squash and Quinoa Curry
Serving Size: 1 (466 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 902.0
- Calories from Fat 334
- Total Fat 37.2 g
- Saturated Fat 18.9 g
- Cholesterol 0.0 mg
- Sodium 912.9 mg
- Total Carbohydrate 128.3 g
- Dietary Fiber 9.9 g
- Sugars 60.4 g
- Protein 19.7 g
The following items or measurements are not included:
Thai red curry paste