Thai Green Curry Quinoa with Basil and Bell Peppers

Name: Thai Green Curry Quinoa with Basil and Bell Peppers
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tbsp (15 ml) vegetable oil; 1 medium (150 g) yellow onion, medium, diced into ½-inch pieces; 3 cloves (15 g) garlic cloves, minced; 3½ tbsp (45 g) green curry paste; 1½ cups (270 g) quinoa, dry, rinsed; 3 cups (720 ml) vegetable broth; 1 can (14 oz) (400 ml) coconut milk, full-fat; 2 medium (300 g) bell peppers, medium, mixed colors, sliced into ½-inch-wide strips; 1 tbsp (15 ml) fish sauce (optional); 1 cup (20 g) fresh basil, loosely packed, roughly chopped or torn; 1 lime (50 g) lime, juiced; salt, to taste; black pepper, to taste

From the MyKitchenBank Kitchen

A vibrant, plant-based Thai curry that combines nutty quinoa with fragrant green curry paste, creamy coconut milk, and fresh bell peppers. Basil and lime finish the dish with brightness and aroma. This recipe comes together in about 40 minutes, is naturally vegetarian and dairy-free, and serves 4 people.

Prep: 5 min
Cook: 12 min
Wait: 19 min
Total: 36 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Rinse your quinoa under cold water if not using pre-rinsed grain
Use full-fat coconut milk for richness—light coconut milk will make the curry less creamy
Have all vegetables prepped and measured before you start cooking
Adjust the curry paste amount based on your heat preference

1
Prep all ingredients
- Rinse 1.5 cups dry quinoa under cold running water for about 1 minute until the water runs mostly clear.
- While the quinoa drains, dice 1 medium yellow onion into ½-inch pieces (about 150g total).
- Mince 3 garlic cloves.
- Slice 2 medium bell peppers (any mix of colors) into ½-inch-wide strips—aim for about 300g total.
- Juice 1 lime into a small bowl (you should have about 2 tablespoons).
- Roughly chop or tear 1 cup fresh basil leaves and set aside.
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Ready when: All ingredients prepped and ready to use
Tip: Rinsing quinoa removes its natural coating and prevents a bitter flavor
2
Sauté onion until soft
- Heat 1 tablespoon vegetable oil in a large saucepan (3–4 quart capacity) over medium-high heat.
- Once the oil shimmers (about 1 minute), add the diced onion and cook, stirring occasionally, for 3–4 minutes until it becomes soft and translucent.
- You should see it turn from white to pale gold.
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Ready when: Onion is soft and translucent with light golden edges
3
Add garlic and curry paste
- Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
- Then add 3.5 tablespoons (about 45g) of green curry paste.
- Stir it constantly into the onion and garlic mixture for 1–2 minutes.
- The paste will darken slightly and become very aromatic as it cooks.
- You'll smell the classic Thai green curry fragrance intensify—this is the 'blooming' that develops its flavor.
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Ready when: Curry paste has darkened and smells very fragrant
Tip: Blooming the paste in fat releases its flavors and prevents a raw, sharp taste
4
Toast quinoa in curry oil
- Lower the heat to medium.
- Add the rinsed quinoa to the pot and stir constantly for about 1 minute.
- This light toasting coats the grains with the fragrant curry oil and helps them cook evenly.
- The quinoa will look shiny and smell even more aromatic.
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Ready when: Quinoa is evenly coated and lightly toasted
Tip: Toasting the grains prevents them from becoming mushy
5
Simmer quinoa in broth and coconut milk
- Pour in 3 cups vegetable broth and 1 can (14 oz / 400 ml) of full-fat coconut milk.
- Stir well to combine, then bring the mixture to a simmer over medium heat.
- Once you see gentle bubbles, reduce the heat to medium-low and cover the pot with a lid.
- Simmer for 15–16 minutes without stirring.
- The quinoa is done when all the liquid is absorbed and each grain has a tiny white spiral tail visible on one side.
- If liquid remains after 16 minutes, uncover and simmer another 1–2 minutes.
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Ready when: All liquid is absorbed and quinoa grains show white spiral tails; grains are tender
Tip: Don't stir during cooking—this helps the quinoa cook evenly and absorb liquid uniformly
6
Cook peppers in curry
- Stir the sliced bell peppers into the cooked quinoa.
- If using fish sauce (which adds authentic Thai depth), add 1 tablespoon now and stir well.
- Cover and cook over medium heat for 2–3 minutes, just until the peppers are tender-crisp—they should still have a bit of bite.
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Ready when: Bell peppers are tender but still slightly firm and bright
Tip: Don't overcook the peppers or they'll become mushy—they should have a slight crunch
7
Add fresh basil and lime
- Remove the pot from heat.
- Stir in the chopped fresh basil and the lime juice.
- The curry will look brighter and smell incredibly fresh.
- Taste and adjust the seasoning with salt and black pepper to your preference.
- The dish should be savory, with a hint of lime brightness and the aromatic warmth of Thai basil.
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Ready when: Basil is wilted and lime juice is incorporated
Tip: Add basil at the end so it stays bright green and aromatic rather than turning dull from heat

Good to know

Tips

If you prefer a thinner, saucier curry, add an extra ½ cup broth or coconut milk at the end of step 7
For more heat, add a sliced Thai chili or ½ teaspoon fresh chili flakes along with the curry paste in step 3
Leftover curry tastes better the next day—make extra and you'll be glad
Thai basil has a more anise-like flavor than Italian basil; if you can find it at an Asian market, it's worth seeking out for authenticity

Make ahead

This curry tastes even better the next day as the flavors meld and develop. You can prepare it up to 3 days ahead and reheat gently. Add a splash of fresh basil just before serving if the original has darkened.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (basil may darken slightly, but flavor remains excellent). To reheat: Warm gently on the stovetop over medium heat with a splash of broth or water, or microwave in a bowl in 1-minute intervals, stirring between each.

Substitutions

green curry paste → red curry paste. Swap 1:1 for a different spice profile. Red curry is slightly earthier and less herbaceous than green.
fresh basil, loosely packed → fresh spinach or kale, torn. Use 2 cups loosely packed and add at the same point. The curry will be earthier and heartier.
vegetable broth → chicken broth or water. Use in equal amount. Chicken broth adds savory depth; water makes a lighter version.
bell peppers, medium, mixed colors → cauliflower florets or chickpeas. Add 2 cups roughly chopped cauliflower or 1 can (14 oz) drained chickpeas along with or instead of peppers for more substance.