Hello everyone! Recently I’ve been getting a lot of requests to make Thai food, which is great for me because I LOVE it! So, I have no issue cooking it up at home and creating recipes for you 🙂 But I was also asked to make some more quinoa dishes as well, so I thought… why not combine both?!

I usually stick to red curry when I’m out to dinner, but I’ve already made my Red Curry Shakshuka for you guys, so I wanted to try out green curry this time!  The beauty of this recipe is that most of the flavor comes straight from the curry paste, so you don’t need to worry about a long preparation or a crazy cleanup afterwards.

In this one pot meal, you won’t need anything extra besides a chopping board and maybe a few utensils. Green Curry, if the paste is made from scratch, is pretty pigmented and green. However, using a paste makes the color more on the browner side.  So instead of buying Thai Basil, I bought basil paste which made the dish a little more flavorful and greener. Obviously the fresh stuff is amaze, but it’s a great alternative if you don’t have fresh Thai Basil at your local supermarket.

This recipe is super healthy, and it requires minimal effort! That’s also something I took into consideration when preparing it for you. If there are any questions you have, please comment below or send me an email. If you need help with any substitutes, I can list out whatever it may be! Thanks for reading and remember to tag me in any pictures of your creation!! 😊

Green Curry Quinoa

• 1 tbsp sesame oil
• 1 small white onion (sliced)
• 1/2 carrot (sliced in circles)
• 1/2 red bell pepper (diced)
• 1/2 orange bell pepper (diced)
• 6 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 4 oz green curry paste
• 1 tbsp basil paste
• 1.5 cup vegetable broth
• 1 cup water
• 1 cup quinoa (uncooked)
• 1/2 cup coconut milk (unsweetened)
• 1/2 lime
• 3 thai chili peppers

1. Warm up sesame oil in a large pan on medium heat. Add in the carrots and onion.  Season with salt. Let them cook for 2 minutes and then add in the bell peppers, garlic, ginger, green curry paste and basil paste. Mix well.
   

2. After another 2-3 minutes when the vegetables start to get soft, pour in the vegetable broth, 1 cup of water, quinoa, and salt to taste.
   

3. Let the quinoa cook on low-medium heat for about 15 minutes.  As it cooks, it may need some more water. Add water as needed. Keep the pan covered, but stir occasionally.
   

4. When the quinoa is almost fully cooked through, add in your coconut milk, squeeze in lime juice, and garnish with the thai chili peppers.
   

5. If preferred, garnish with thai basil leaves, cilantro, or any hot sauce of your choice. Serve while warm!