Spicy Corn Curry
with Peanut-Chile Crunch & Quinoa
Massaman curry paste is an aromatic blend of chile peppers, tamarind, and fragrant spices such as cardamom, cinnamon, star anise. It adds salty, sour, and spicy notes to this creamy coconut curry studded with sweet corn kernels. Fluffy white quinoa boosts the protein and fiber in this dish, while soaking up all that silky sauce. A sprinkling of spicy peanuts turns up the heat and adds a crunchy finish to this flavor-packed dinner.
Nutrition (per serving)
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INGREDIENTS
- 3/4 cup white quinoa
- 2 tsp low-sodium tamari
- 2 tsp turbinado sugar
- 2 tbsp peanuts, chopped
- 3 dried bird's eye chiles, minced
- 1 lime, zested, half juiced and half cut into wedges (divided)
- 2 garlic cloves, peeled and thinly sliced
- 1 oz ginger, peeled and thinly sliced
- 2 tbsp massaman curry paste
- 5.5 oz coconut milk
- 13.4 oz sweet corn, drained and rinsed
- 2 Roma tomato, diced
- 4 oz baby kale
Nutrition (per serving)
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INSTRUCTIONS
Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 14 minutes. (4-serving meal: use 2½ cups water)
In small bowl, combine tamari and sugar and stir to dissolve. Add peanuts, as much bird's eye chile as you'd like, lime zest, and a pinch of salt and stir to combine.
Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 2 minutes. Add curry paste and cook until fragrant, about 1 minute. Add coconut milk, corn, tomato, kale, and ½ tsp salt. Bring to a boil, turn heat to low, and simmer until corn is warmed through and kale is wilted, 4 to 5 minutes. Stir in lime juice and season to taste with salt. (4-serving meal: use ¼ cup vegetable oil, 1 tsp salt)
Divide quinoa between bowls and top with spicy corn curry. Sprinkle with peanut-chile crunch and serve with lime wedges. กินให้อร่อย!
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