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Categories:
quinoa water vegetable oil eggplants shiitake mushrooms coconut milk water green curry soy sauce lime fish sauce ginger garlic onion red bell peppers carrots choy basil
Viewed: 24 - Published at: 6 years agoIngredients
- 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
Method
- 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.
