Red Thai Coconut Curry

One of my favourite quick 20 minute meals after a long day.  A Melissa McMahon original….
The protein in this dish comes from the quinoa, so if you choose to use an alternate grain or pasta to serve, you will want to include an alternate protein source.

Serves 4
Prep:  15 minutes
Cooking:  10 minutes

1 cup quinoa

1 red pepper
1 yellow pepper
2 cups oyster mushrooms
½ a medium red onion
1 handful of snap peas
1 handful of green beans

1 tbsp coconut oil for sautéing

2 tbsp almond butter
1 tbsp red chilli paste
½ cup vegetable stock
½ cup coconut milk
juice of 1 lime

Rinse the quinoa and cover in 2 cups of cold water. Bring to the boil, turn down to minimum and cover the pot. Cook until done (about 20 minutes).

While the quinoa is cooking, cut all vegetables into similar sizes and set aside, (I usually cut them about the size of the snap pea or my ring finger – whatever you think is easy to serve and eat). Keep the different vegetables separate as you will be cooking them at different times.

To make the sauce for this curry, heat the stock on medium heat in a small saucepan. Dissolve the almond butter and chilli paste into the stock. Turn the sauce down to a minimum and prepare to cook the vegetables.

In a wok or large fry pan, heat the coconut oil. Add the red onion and green beans (these are the heartier vegetables and take a bit longer to cook). Sauté for about 3 minutes and add the oyster mushrooms. Let cook another 2 minutes. Add the remaining vegetables and sauté for an additional 2 minutes. Do not overcook! Your snap peas should remain a vibrant green and crisp, and there should be some crunch left in your peppers!

Remove the veg from the heat. Stir the coconut milk into your stock mixture, and finish by stirring in the juice of one lime.

Toss the sautéed vegetables with the curry sauce and serve over quinoa.

This recipe is easily adaptable to all sorts of vegetables. Experiment with the ones that you like best. Just remember that the heartier the veg, the longer it should remain on the heat, without overcooking.

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