Chef Noel Cunningham

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Thai Curry Coconut shrimp with Black Bean Quinoa Salad

Chef Noel prepared this dish on CTV Winnipeg Morning live on July 29, 2016 as a meal idea for quick and easy summer eats and of course this dish is “Quick, easy and delicious and ready in no time,; the perfect summer meal idea that your family will love with a chockfull of protein and fiber!”

Thai Curry Coconut shrimp

Ingredients

1 can coconut milk

2 Tbsp. red curry Paste

1 tsp brown sugar

1 pound large shrimp, peeled and deveined

1/2  red bell pepper, thinly slice

1/2 red onion, thinly slice

1/4 cup blanched broccoli or any veggies you would like

1 tsp salt

 

DIRECTIONS

Bring coconut milk to simmer in large pan on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. 

SERVE with quinoa salad, if desired. Garnish with basil or baby pak choy and red chile slices, if desired.

 

Black Bean Quinoa Salad

Ingredients

1 cup quinoa
1 cup coconut milk
1 cup water
2 Tbsp. butter
1 cup canned black beans, drained and rinsed
1/2 cup canned corn kernels, drained
1/3 cup chopped red onion
2 tablespoons chopped fresh parsley
 salt, to taste
 
DIRECTIONS
 
In a large saucepan over over medium heat add water, coconut milk, butter, and salt then bring to a boil. Add quinoa according to package instructions; set aside.
In a large bowl, combine quinoa, black beans, corn, red onion and parsley. gently toss to combine.
Serve immediately.