- 1 1/2 cups quinoa
- 3 cups water
- 4 tablespoons vegetable oil, divided in half
- 2 medium eggplants, cut into 1-inch circles
- 12 large shiitake mushrooms, sliced
- 2 cans coconut milk (about 27 ounces)
- 1 cup of water
- 5 tablespoons Thai green curry paste, see note
- 1 tablespoon soy sauce
- Juice from half a lime
- 1/2 teaspoon fish sauce (optional)
- One 2-inch piece of ginger, peeled and julienned
- 3 cloves of garlic, minced
- 1 medium onion, cut in half then into thirds
- 2 red bell peppers, cut into 1-inch chunks
- 2 carrots, cut into 1-inch rounds
- 2/3 pound baby bok choy, each cut in half
- 1/2 cup Thai basil leaves
How to make this recipe
- 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.
- 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.
- Using the same pan, add the remaining oil and the shiitake mushrooms. Cook until the mushrooms brown, about 6 minutes.
- 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.
- 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.
- Serve the curry on top of the quinoa.
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.