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  • Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Medium
  • Rating: ✮✮✮✮☆

This Thai Red Curry Chicken with Quinoa is a delightful twist on the traditional Thai favorite, offering a grain-free alternative to rice. Packed with flavor and a colorful mix of vegetables, this dish is as nutritious as it is delicious.


For the Curry:

  • 2 tablespoons coconut oil
  • 1 pound chicken breast, thinly sliced (ensure to use poultry as per dietary preferences)
  • 3 tablespoons Thai red curry paste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 carrot, julienned
  • 1 onion, sliced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 can (14 ounces) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 teaspoon brown sugar (optional)
  • Fresh basil leaves, for garnish
  • Lime wedges, for serving

For the Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups water


  1. Prepare the Quinoa:
    In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
  2. Cook the Chicken:
    Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken and sauté until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables:
    In the same skillet, add the remaining coconut oil. Add the onion, ginger, and garlic, and sauté for 2-3 minutes until fragrant. Add the bell peppers, zucchini, and carrot, cooking for another 5-7 minutes until the vegetables are tender.
  4. Combine and Simmer:
    Return the chicken to the skillet. Stir in the red curry paste until everything is well coated. Pour in the coconut milk, fish sauce, soy sauce, and brown sugar (if using). Bring to a light simmer, then reduce the heat and cook for another 5 minutes, allowing the flavors to meld together.
  5. Serve:
    Spoon the quinoa onto plates or bowls. Ladle the Thai red curry chicken and vegetables over the quinoa. Garnish with fresh basil leaves and serve with lime wedges on the side.

Nutritional Information (per serving)

  • Calories: 450 kcal
  • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 22g

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