Quinoa makes a healthy alternative to rice and soaks up the coconut curry very well. Make sure to use a good quality Thai curry paste for a rich flavor. Slideshow:  Healthy Thai Recipes 

February 2014


Credit: © Kristen Stevens

Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.