I always want to take something that I love and know is not the healthiest, and transform it into something that is guilt free. This recipe fuses different flavors together of red curry and coconut milk with pineapple, shrimp, and quinoa. The result is a delicious, healthy, and satisfying meal that you will want to make time and time again. The best part is you can change out different ingredients to make different meals. Change out the shrimp for chicken, the quinoa for brown rice, and the curry sauce for ponzu and you have another great meal using the same methodology.
Thai Curry Pineapple and Shrimp “Fried” Quinoa
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 8-10 (This is a huge recipe, I made it to eat over several meals)
2 cups Tricolor Quinoa
4 cups, vegetable stock, shrimp stock, or water
2 pounds, peeled and devained, 16/20 Shrimp
1 onion, small diced
8 cloves garlic, minced
1 red bell pepper, small dice
1/2 in piece, fresh ginger, minced or grated
1/2 large pineapple, medium dice
1 container crimini mushrooms, sliced thinly
2 T sesame oil
2 T soy sauce
4 T red curry paste
1 can coconut milk
1/2 t fish sauce
1/2 bu chopped mint
1/2 bu chopped cilantro
3 limes, juiced
3 T coconut oil
Optional: If you want it a bit sweeter add some honey or palm sugar
- Cook the quinoa first, bring 1 T of coconut oil to heat in a large covered pot, add the quinoa stirring to slightly toast. Pour over stock or water and cook covered for 15-20 minutes until soft, stirring every 5 minutes. Season with salt and pepper. Turn heat off and set aside.
- Prepare all your vegetables and measure out the rest of your ingredients.
- In a large saute pan add 1T of coconut oil, bring to heat and add your onions.
- Sauté onions for 2-3 minutes until softened, add your garlic.
- Next add your bell pepper and cook for 2 minutes.
- Next add your mushrooms and cook on high heat until softened.
- Add your pineapple next and cook for 2 minutes.
- Season vegetables with salt and pepper. Remove contents of pan to a bowl and place pan back on burner.
- Add your final amount of coconut oil, and bring to high heat.
- Season shrimp with salt pepper and a touch of sesame oil.
- Add shrimp to pan and cook on high heat for 2 minutes to achieve so color and browning.
- Add your red curry paste and coat the shrimp.
- Add the soy sauce and sesame oil.
- Cook for 2 minutes and then add the coconut milk.
- Stir and scrape the pan to get all flavorings up.
- Turn heat down and simmer for 3-4 minutes until shrimp are nice and tender and sauce has thickened.
- Add your mint and cilantro as well as lime juice.
- Add 2 T of sriracha to the sauce and stir to combine.
- Taste for seasoning, can sweeten here if you desire or keep as is.
Now you have three components. You can mix them all together or if you want to achieve the “fried” rice aspect of the dish.
- Place a sauté on high heat, add a scoop of quinoa and start to crisp up.
- On the quinoa is crispy, add a scoop of vegetable mixture.
- Cook for 1 minute, then add a scoop of shrimp curry.
- Cook for an additional 1 minute and serve hot, top with more lime, sriracha and chopped cilantro.
This dish is absolutely delicious and although there are steps involved it is well worth i!
Remember healthy doesn’t have to mean bland.
Chef Sean Gallagher