Description
Coconut chicken curry with zucchini and quinoa is simple to make. It offers the taste of restaurant Thai food without leaving your home.
Ingredients
Units
Scale
- 3 tablespoons coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, roughly chopped
- 3/4 pound chicken, cut into 1/2 inch pieces
- 1 teaspoon red pepper flakes (or more if you like it spicier)
- 1/2 yellow squash cut into 1/2 inch pieces
- 1/2 zucchini, cut into 1/2 inch pieces
- 1 cup button mushrooms, quartered
- 1–2 tablespoons curry powder (start with 1 tablespoon if you are not a big curry fan; you can always add more if you like the taste).
- 1 can coconut milk
- 1/4 cup water
- Salt to taste
- 1 lime, juiced
- 3/4 cup cilantro, roughly chopped. Reserve a little extra for garnish
- 1 1/2 cups uncooked quinoa
Instructions
- Heat a wok over medium-high heat. Melt the coconut oil and add the sliced onion. Sauté for 5 minutes, or until the onion has softened. Add the garlic and sauté for 1 minute. Add the red pepper flakes and sauté for 2 minutes.
- Add the zucchini and yellow squash, sauté for 3 minutes, then add the mushrooms. Cook for 3-4 minutes, until the mushrooms begin to brown, and then add the raw chicken. Sauté the chicken for 3-5 minutes, or until the outsides begin turning opaque.
- Add the curry powder, stir to combine. Then add the coconut milk and ¼ cup water. Cover and bring to a boil, reduce to a simmer. Allow to simmer for 20-30 minutes or until the chicken is fully cooked and the cooking liquid is thickened slightly.
- Meanwhile, in a small sauce pan bring 3 cups water to a boil. Add the raw quinoa, reduce to a simmer. Allow the quinoa to simmer for 10-15 minutes, or until soft. Remove from heat, set aside and cover with a lid to keep warm.
- Remove the chicken curry mixture from the heat. Stir in the lime juice and the cilantro. Taste and season with salt as needed. Allow the curry to cool for 5 minutes.
- Serve with quinoa, or rice, and garnish with cilantro.
Notes
Inspired by : What’s Gaby Cooking
