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Thai Curry

Thai Quinoa Curry 





  • 1 cup cooked Keen One Thai Curry Quinoa 
  • 1 (400ml) can coconut milk
  • ¾ cup vegetable broth 
  • 2-3 tbsp red curry paste 
  • 2 tbsp raw sugar (or brown sugar) (optional)
  • 1 tbsp Sriracha or 1 tsp crushed red chili pepper 
  • 1 tsp coconut or vegetable oil
  • 1 clove garlic, minced
  • 3 cups colorful veggies (onions, carrots, red bell pepper, broccoli, etc)
  • boneless chicken breasts or tofu (optional) 


  1. In a medium saucepan, mix quinoa, coconut milk, vegetable broth, red curry paste, sugar, and Sriracha sauce / red chili flakes (if using). Bring to boil, then lower heat to lowest setting and cover saucepan. Simmer until the quinoa is ready, about 15 minutes. If the liquid is almost all absorbed but the quinoa is still not ready, stir another ¼ cup of water in.
  2. If adding chicken or tofu, pan fry and set aside
  3. While quinoa is cooking, heat oil over medium heat and stir-fry the garlic and veggies.
  4. Mix veggies with quinoa and serve, garnished with fresh basil/cilantro.






Vegan Thai Style Mac n Cheese 


  • 1 package of Thai Curry Keen One Quinoa 
  • 1 package of Beyond Better Cashew Sauce 
  • 1/2 package of macaroni noodles 
  • 1 bunch of green onions 


  1. Cook Keen One Quinoa and noodles to package directions 
  2. Preheat the oven to be on broil 
  3. Once the noodles and quinoa are cooked, lightly pan fry the quinoa to get a better "crunch" for the topping 
  4. Cook the Beyond Better Cashew Sauce according to package instructions 
  5. In a baking pan, combine noodles and cashew sauce then top with Quinoa 
  6. Bake for about 5 minutes or until you start to see the quinoa brown 
  7. Top with green onions and enjoy! 





Thai Curry Quinoa Falafel With Peanut Sauce 



  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/2 cup cooked Keen One Thai Quinoa
  • 2 tablespoons coconut sugar
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons tamari
  • 1/4 cup fresh finely chopped cilantro
  • 1/4 cup finely chopped green onion
  • 1 teaspoon chili garlic sauce
  • large pinch of salt (omit if using salted peanut butter)
  • 3/4 cup crushed roasted peanuts, plus more for topping
  • 6-8 large carrots, peeled and thinly sliced
  • 2 limes 
  • peanut sauce (see below) 
  • 1 egg (omit to make the recipe vegan) 


  1. Preheat oven to 350°F and line a baking sheet with parchment paper. Pat dry the drained and rinsed chickpeas with a paper towel then arrange them on the baking sheet. Bake in the oven for 12 minutes to dehydrate, then set aside to cool.
  2. Transfer the cooled chickpeas to a bowl, mash them with a fork or a food processor on low, lightly greese the lined baking sheet and set aside for later 
  3. Add the chickpea mixture along with the remaining ingredients to a large bowl and stir to combine. Taste and adjust seasonings as needed. Add more crushed peanuts if the mixture is too wet
  4. Scoop out a heaping tablespoon of the mixture at a time and use your hands to roll it into balls. Coat the balls in the crushed peanuts then arrange them on the lightly greased baking sheet. Bake for 15 minutes, then gently turn/flip them and bake for another 10-15 minutes. The longer they cook, the firmer they will get. Allow to cool at least 10 minutes
  5. To make the Peanut Sauce combine 1/2 cup creamy peanut butter, 2 tablespoons tamari, 2 tablespoons coconut sugar, 1 teaspoon chili garlic sauce and juice of 1 lime in a small bowl. Whisk in 4 tablespoons (or more) hot water to thin, as needed
  6. Serve the falafel over carrot noodles with peanut sauce, fresh cilantro, and lime juice.  Enjoy! 


Thai Curry Quinoa Chili 



  • 1 pack of Thai Curry Keen One Quinoa 
  • 1 can of tricolor beans
  • 1 can of diced tomatoes with juice
  • 1 bell pepper, diced
  • 2 carrots, diced
  • 1/2 of onion, diced
  • 4 cups vegetable broth
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • Salt & Pepper
  1. Wash and strain beans.
  2. Saute diced onion, carrots, bell pepper and garlic in a large pot (or dutch oven).
  3. Add diced tomatoes, vegetable broth, bay leaf, and contents of Thai Curry Keen One Quinoa package and bring to a boil.
  4. Cover and cook for 8 minutes.
  5. Add beans and simmer until beans are soft and warm.
  6. Remove bay leaf, serve and enjoy!
  7. Optional: Top with chives, sour cream, shredded cheese, or your favorite toppings. Leftovers make a great filling for burritos!



Fish & Vegetable Coconut Curry:




  • Slice 1/2  of a zucchini, 1/2 of a jalapeno, 1/3 of a red chili pepper, 1 head of broccoli, and fry for 10 minutes in a pan with sesame oil.
  • Add a tablesppon of sesame oil to the pan, and add small cubes of cod to the pan. Cover and steam for 5-7 minutes.
  • Mix 1/2 teaspoon green curry paste and 1/2 can of coconut milk, then add to the pan for 2-3 minutes.
  • Cook the Thai Curry Keen One for 8 minutes with a tablespoon of olive oil, lay it into serving dishes as the base, and add the stir fry mixture on top. Enjoy!