Make-Ahead Curried Coconut Quinoa with Shrimp and Basil
- 1 1/2 tablespoons unsalted butter or olive oil, more if needed
- 5 ounces cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, diced
- Kosher salt and freshly ground black pepper
- 1 tablespoon curry powder
- 2 medium cloves garlic, minced
- 1 cup unsweetened coconut milk
- 1 cup vegetable stock
- 1/2 cup quinoa
- 8 ounces shrimp, peeled and deveined, sliced in half lengthwise if very large
- 1/4 cup torn fresh basil leaves (about 10 large leaves)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (1/4 cup)
- Cremini or baby bella mushrooms (5 ounces)
- Garlic (2 medium cloves)
- Yellow onion, medium (1)
- Seafood
- Shrimp (8 ounces)
- Canned Goods
- Coconut milk, unsweetened (1 cup)
Vegetable stock (1 cup)
- Cooking & Baking
- Butter or olive oil, unsalted (1 1/2 tablespoons)
- Curry powder (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Pasta & Grains
- Quinoa (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Published February 19, 2013 (2 days ago).
15 people saved this recipe.
