Curry Peanut Red Quinoa Recipes

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THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

RED CURRY PEANUT SAUCE



Red Curry Peanut Sauce image

Provided by Steven Raichlen

Categories     Sauce     Quick & Easy     Backyard BBQ     Curry     Low Cholesterol     Soy Sauce     Peanut Butter     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 14

2 tablespoons vegetable oil
1/3 cup minced green onions (about 3)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 tablespoons Thai red curry paste
3/4 cup smooth peanut butter
1 cup canned unsweetened coconut milk
1/2 cup (or more) low-salt chicken broth
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.

Steps:

  • Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.
  • Stir cilantro into sauce and serve.

CURRIED QUINOA



Curried Quinoa image

My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.

Provided by Debbwl

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons curry powder
2 cups quinoa, Quinoa-Toasted Quinoa-Toasted
4 cups water
1/2 cup raisins
1/2 cup slivered almonds, toasted
1/2 cup dried apricot, chopped
2 carrots, finely chopped
1/2 cup peas

Steps:

  • In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
  • Add curry powder and toasted Quinoa , stirring for 1 minute.
  • Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
  • Stir in peas, apricots, almonds, raisins, or cranberries and serve.

CURRY QUINOA



Curry Quinoa image

I like quinoa. I like curry. Together, they create happiness. You can use chicken broth instead of water if you aren't serving vegetarians or vegans.

Provided by Manda_the_Fox

Categories     Vegan

Time 30m

Yield 2 cups curry quinoa, 3-4 serving(s)

Number Of Ingredients 10

1 cup quinoa
1 1/2 tablespoons olive oil
1/2 cup diced onion
1 teaspoon chopped garlic
1 teaspoon grated ginger
1 teaspoon curry
1 teaspoon turmeric
1 teaspoon coriander
1 3/4 cups water (or chicken broth)
1/2 cup peas (fresh or frozen)

Steps:

  • 1. Saute garlic and onions in oil.
  • 2. Add ginger, curry and quinoa. Cook for one minute stirring constantly.
  • 3. Stir in the turmeric and coriander. Cook for one minute stirring constantly.
  • 4. Add water (or broth) and bring it to a boil.
  • 5. Cover, reduce heat and simmer for 15 minutes.
  • 6. Stir in peas. Cover and cook until peas are tender and all the water is absorbed.

CURRY PEANUT RED QUINOA



Curry Peanut Red Quinoa image

Make and share this Curry Peanut Red Quinoa recipe from Food.com.

Provided by Chitown Foodie

Categories     Grains

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup rinced and toasted red quinoa
2 cups broccoli, pieces
1 cup red onion (chopped)
2 tablespoons curry powder
2 -4 garlic cloves (chopped)
salt (to taste)
pepper (to taste)
4 teaspoons extra virgin olive oil
2 cups boiling water
1/2 cup roasted peanuts

Steps:

  • Saute broccoli, onion, curry, garlic, salt, and pepper with oil until tender.
  • Combine with quinoa and water and simmer for 15 minutes or until water is absorbed.
  • Add peanuts and stir.
  • Serve hot!

Nutrition Facts : Calories 409.3, Fat 21.7, SaturatedFat 2.9, Sodium 260, Carbohydrate 44.8, Fiber 7.6, Sugar 3.8, Protein 14.4

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