Since my first time that I went to a Thai restaurant, I fell in love with the red curry. I tried several times to do it from scratch myself but it was never as good as in the restaurant. After that, I searched for a red curry paste that was vegan and that took a while. But finally I found one that did not have prawn or fish taste.
As you see from the photo, we use 3 types of quinoa (white, red and brown). To my surprise each of them has a different flavor. If you can find them, give them a try.
- 1 0nion
- 2 cloves of garlic
- 2 carrots
- 1 red pepper
- 100g runner beans
- 250ml coconut milk
- 2 tablespoons red curry paste
Start by stir frying all the vegetables in a big wok. When they are golden add the red curry paste and let it heat for a while. Just right after add the coconut milk and let it cook. I do not recommend you to add salt before the red paste, usually those pastes contain salt and add already a strong flavor to the dish. Try it before adding the salt. Do not let the coconut milk cook for a long time otherwise you will end up with no sauce (I let mine cook around 10min in small fire). In a separate sauce pan, cook the quinoa until it becomes soft (usually 20min). And voila! mix quinoa with the sauce and enjoy it.