• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Pasta
  • Chicken
  • Seafood
  • PRESS
  • About
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Pasta Chicken

Thai Red Curry Chicken with Quinoa

Published: Aug 29, 2012 | 22 Comments

Jump to Recipe Print Recipe

This delicious Thai Red Curry Chicken with Quinoa is a great weeknight dinner recipe. It’s super easy to make and so good!

Thai Red Curry Sauce with chicken, quinoaSo today I made a Thai red curry sauce, with chicken and quinoa on the side.  I usually use quinoa as a substitute for white rice. …. and I have about 10 pounds of quinoa in my pantry, as my husband could not pass up a chance to buy it in bulk at a much cheaper price.

I love Thai food and good Thai restaurants and often try to replicate Thai dishes at home.   After trying many recipes for red curry sauce, experimenting with ingredients and proportions, I came up with this wonderful curry sauce, which is now my “go-to” recipe and is very popular with my family.  I’m really glad that I can cook my favorite Thai dishes at home! Because this way I can control so many things on my end: the ingredients I use, for instance, I like to use high quality chicken, cook different types of vegetables, serve quinoa instead of rice and so on.

Thai red curry chicken with quinoa
Print
Thai Red Curry Chicken with Quinoa
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Want to make Thai food at home?  Try this easy Thai Red Curry Chicken with Quinoa!  Delicious and made completely from scratch!  Your family will love it!  

Course: Main Course
Servings: 2 people
Calories: 1143 kcal
Author: Julia
Ingredients
  • 14 oz coconut milk
  • 2 tablespoons red curry paste 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
  • 3 tablespoons brown sugar (use more or less sugar, depending on your preference)
  • 1 tablespoon lemon grass or 1 lemon grass stalk
  • 1 lb chicken breast
  • 1 tablespoon olive oil
  • 1/2 cup mushrooms
  • 1 red bell pepper
  • 1/4 cup basil leaves chopped (or use 1/2 teaspoon dry basil)
  • 1 cup quinoa
  • 2 cups water
Instructions
  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.

Nutrition Facts
Thai Red Curry Chicken with Quinoa
Amount Per Serving
Calories 1143 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 40g250%
Cholesterol 145mg48%
Sodium 1728mg75%
Potassium 2049mg59%
Carbohydrates 84g28%
Fiber 7g29%
Sugar 22g24%
Protein 66g132%
Vitamin A 4450IU89%
Vitamin C 83mg101%
Calcium 144mg14%
Iron 12.6mg70%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Chicken, Dinner, Gluten Free, Mushrooms, Quinoa, Recipe, Soups, Thai Published: Aug 29, 2012 22 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Next Post: Spinach and beet salad with goat cheese, pine nuts, and grapefruit »

Reader Interactions

Comments

  1. Mel

    Oct 03, 2015 at 11:51 am

    came here from Pinterest. Your sit is so full of popup ads I cannot read a whole recipe. They take me to other sites as they wont let me close them. Looked like you have some good stuff here but can’t get through the ads to find out.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us On PinterestFollow Us On FacebookFollow Us On InstagramFollow Us On Twitter

Footer

Privacy Policy | Terms and Conditions | Disclaimer | About | Featured On

Copyright © 2019 · All Rights Reserved · JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK