Yellow Curry Quinoa Stew

Yellow Curry Quinoa Stew

I am addicted to Thai curry dishes.  I love them all!  I had a friend who is from Thailand show me how to cook curries and pad thai, so we no longer have to go out to eat them.  I love a yellow curry with carrots and potatoes.  It’s like a Thai version of a hearty stew to be eaten on a rainy day.  John, however doesn’t like potatoes and carrots with the rice that a curry is traditionally served with, so I decided to make it more of a stew and add quinoa.  I thought it would be even better if I threw it all in the crock pot and didn’t have to stand and cook it on the stove.  The verdict: John loved it.  Success!

Start with 2 potatoes and 3-4 carrots.

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Chop them in 1 inch pieces.

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Dice 2 garlic cloves.

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This is the secret to making curry like the restaurants.  You can’t use american brands of Thai ingredients.  I go to the Asian market to get this curry paste.  There are a lot of flavors – not just the 4 on the restaurant menus.

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Put it all in the crock pot.

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Get two cups of chicken broth or bullion.

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Whisk in the broth.

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Whisk in the coconut milk.

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Add 2 Tbsp of brown sugar.

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Add the carrots, potatoes and garlic.

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Add some chopped chicken.  I had this roasted chicken in the freezer.  You could use rotisserie chicken too.

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Use 1-2 cups of quinoa.  I used 2 and it turned out really thick.  If you want more liquid, use 1 cup.

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Stir it in and add another 2 cups of water.

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Give it a final stir.

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Turn it on high for 2-3 hours or low for 4-5 hours.

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Add more sugar and water to taste.  Check to see if it needs more water as it cooks.

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Yellow Curry Quinoa Stew
Author: 
Recipe type: Main Dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 potatoes, chopped
  • 2-3 carrots, chopped
  • 2 garlic cloves, diced
  • 2 cups cooked chicken, chopped
  • 2 cups of chicken broth
  • 2 Tbsp brown sugar
  • 1 can coconut milk
  • 1 small can yellow curry paste
  • 2 cups of quinoa
Instructions
  1. Add the curry paste to the crock pot. Whisk in the broth and coconut milk.
  2. Add the carrots, potatoes, garlic and chicken.
  3. Stir in the quinoa and brown sugar. Add 2 more cups of water.
  4. Cook on high for 2-3 hours or low for 4-5 hours.
  5. Check to see if you need more water. The quinoa does absorb a lot.
  6. Add more sugar to taste.

 

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Enjoy a bowl of this on a rainy day!

JulieBird

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