Quinoa with Coconut Shrimp Curry

Easy and delicious Quinoa served with a Coconut Shrimp Curry

This Quinoa with Coconut Shrimp Curry Dish is so simple and easy to make. And guess what? The best part is that you don't have to worry about cooking the quinoa because these instant quinoa cups are so easy and hassle free. All you need to do is add water, pop it in the microwave and let it sit for a few minutes and there you go, you just made your self quinoa.

Keen One Quinoa Cups are full of amazing flavors. They have so many different flavors that you can choose from. You can serve it just on its own or as a side dish. Like in my case, I used the Thai Coconut Curry Quinoa Cup and paired it with one of my favorite Thai inspired dishes my Coconut Shrimp Curry recipe. This curry goes perfect with this quinoa flavor cup. Full recipe and instructions will be listed below

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Tip 1: You can use raw frozen shrimp

Tip 2: Try to use fresh garlic and ginger, instead of the jarred garlic ginger paste. It will make a huge difference.

Here's How to make it:

RECIPE:

INSTRUCTIONS FOR SHRIMP COCONUT CURRY:

1. Heat a medium pan and add about 1 tablespoon oil sautee garlic and ginger and stir for about a minute on medium high heat. Make sure the garlic and ginger do not burn.

2. Add in all spices and diced tomatoes and cook until tomatoes are about thick and more of a paste consistency . Now add in coconut milk and let simmer for about 2-3 minutes on medium low heat.

3. Add in your shrimp pieces and let cook on medium low heat for about 5 minutes or until fully cooked. Add in about 1/4 of a lime juice and add cilantro, chopped green onions.

4. Taste for flavor and additional spices to your liking, serve with quinoa and enjoy!

RECIPE:

This recipe serves about 3-4 people

INGREDIENTS
1 tbsp. vegetable oil or any oil of choice
About 1/2 pound raw and deveined shrimp (remove tail)
2 Roma tomatoes (diced)
1 stick of green onion
Squeeze of lime juice
1-2 red dried chili (optional)
1 garlic cloves minced, chopped or grated
about 1/4 tsp grated ginger
1 cup unsweetened coconut milk 
1/4 cup cilantro chopped for garnish ( Optional)

Seasoning:
1 tsp curry powder
1/2 tsp ground chili powder
1/4 tsp crushed red chili flakes
about 1/4 tsp salt or to taste