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Make-Ahead Curried Coconut Quinoa with Shrimp and Basil

[Photograph: Suzanne Lehrer]

I love quinoa as much as the next grain, but I find it can sometimes be a little dry. I doubled the amount of liquid called for to cook the quinoa, using coconut milk, vegetable stock and curry powder to make a quick curry to simmer the grains in. Using extra liquid ensured that the quinoa was completely cooked, but that there was a little broth left over to poach the shrimp and serve as a sauce.

I used mushrooms here to beef this up a bit, but feel free to throw in whatever vegetables you have on hand. If you have curry paste, add about a tablespoon or so with the curry powder to give the dish deeper curry flavors (and colors).

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser

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