Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6
© Kristen Stevens

How to Make It

Step 1    

Add the quinoa and water to a medium-sized saucepan and bring to a boil. Reduce the heat to low and cook, covered, for 12 minutes. Remove from the heat and set aside.

Step 2    

Add 2 tablespoons of the vegetable oil to a large pot over medium high heat. Add the eggplant and cook, stirring occasionally, until it begins to soften, about 10 minutes. Remove the eggplant from the pan.

Step 3    

Using the same pan, add the remaining oil and the shiitake mushrooms. Cook until the mushrooms brown, about 6 minutes.

Step 4    

Add the coconut milk, water, curry paste, soy sauce, lime juice, optional fish sauce, ginger, garlic and the cooked eggplant. Bring to a boil then reduce the heat to medium low and simmer for 5 minutes.

Step 5    

Add the onion, pepper and carrots to the pan and cook for 2 minutes. Stir in the bok choy and cook for 2 more minutes. Remove from the heat and stir in the Thai basil.

Step 6    

Serve the curry on top of the quinoa.

Notes

The type of Thai curry paste you use will make a big difference in this recipe. Many of the best brands are made in Thailand. Feel free to use red or yellow curry paste instead of green.

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