Spicy Coconut Curry Stir Fry with Tropical Quinoa
In the ever constant search for something new and exciting in the kitchen, I’ve decided to start making that which I crave from restaurants. The below recipe is very similar in flavor to P.F.Chang’s/Pei Wei’s Thai Coconut Curry sauce. I made this with a teaspoon of red pepper flakes and a teaspoon of chip oil and the heat is barely noticeable, just a hint, which is nice. And my heat tolerance is not very hot at all. Filled with veggies, lean protein, and quinoa instead of rice, this is a flavorful, healthy dinner that comes together relatively quickly and is super tasty! This makes enough for 4 people. You can also use shrimp instead of chicken for extra awesomeness.
1 TBSP Sharwood’s Mild Curry Powder (That’s what I used because it was easily found in my local grocery store, but you can use whatever you like or can find.)
1 tsp red pepper flakes
1 tsp chili oil
2 tsp ginger
juice of one lime
1 cup coconut milk (You can use Lite if you’d prefer)
1 tsp black pepper
1 tsp salt
Mix the sauce ingredients in a bowl, whisk together, and let sit for flavors to marry. Set it aside.
1 20oz. can pineapple chunks, drained (reserve some liquid for the quinoa if making as below). You want to slice up a pineapple fresh? Go nuts.
1 red bell pepper cut into 1 inch pieces
1 small or 1/2 large white onion, diced
1 1/2 cups snow peas
1 8oz. can baby corn, cut or whole
6 oz. boneless skinless chicken breast
2 TBSP coconut milk
3 cloves minced garlic
In a large sauté pan, caramelize or brown the pineapple chunks over medium high heat, about 10-12 minutes. Remove pineapple from pan and set aside in a bowl for later. Add a TBSP vegetable or olive oil in the same pan without cleaning the yummy residue left over from the pineapple. Add the chicken and brown, just cooking through, about 4 minutes per side. Remove chicken from pan and set aside. In the same pan add another TBSP of oil and toss in the onion and red bell pepper. After about 2 minutes, turn the heat down to medium.
1 1/2 cup uncooked quinoa
1 cup chicken broth/stock
1 cup + 2 TBSP coconut milk
2 TBSP pineapple juice (bottled or from the can of pineapple chunks)
Place the quinoa and liquids into a sauce pan. Heat to a boil, cover, and then turn the heat down to a simmer and for 10 minutes. Remove from heat and leave covered for an additional 5 minutes. Fluff with a fork and try not to immediately start gorging yourself on this. It’s super tasty, slightly sweet, and a little nutty. The perfect compliment to the Stir Fry.