Green Curry with Quinoa

Green Curry with Quinoa

Alright, let’s be real here. Sometimes life is fast paced and as much as we would love to make our own curry paste from scratch, we may not have the time nor the ingredients by the time we realise its curry night! So here is a 30min curry recipe that still tastes amazing.

I will be providing my favourite curry paste recipe on the blog soon. But in the mean time, the Green curry paste jar from Aldi is the way to go ;)

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Ingredients:

  • 1 jar of Green Curry Paste

  • 1 x can coconut cream

  • punch of button mushrooms

  • 500g chicken breast or opt for extra vegetables such s sweet potato & eggplant

  • 1 x brown onion (diced)

  • 3 x cloves of garlic (optional)

  • bag of spinach

  • Green beans or broccolini (or whatever green veggie you prefer)

  • 1 x cup of quinoa

  • 1 tablespoon fish sauce

  • been sprouts (optional and always add these in last)

  • 1 x tablespoon of coconut oil - if you don’t have this you can use olive oil

  • 1 x cup of water

  • Coriander to serve (again optional)

Recipe:

  1. In a large pot, combine the coconut oil and cook the onion and garlic for a few minutes, then add the chicken and cook till seared.

  2. Add in 1 table spoon of curry paste and stir around letting the aroma and flavour mix in with the chicken

  3. Add the coconut milk and the rest of all the vegetables, let cook for 5 mins and stir as you go

  4. Add 1 x cup of water and season with salt & pepper

  5. Bring to boil for a few minutes then let simmer

  6. While curry is on low, in a small saucepan using the 1 to 2 cup ratio, cook the quinoa. (takes about 10-15min)

  7. Add in the bean sprouts to the curry and stir, by the time the Quinoa is cooked the curry should be ready

  8. Plate, season and garnish.

  9. This can feed up to around 6 people

    Note: tastes better the next day or if you aren’t in a rush let is simmer on low for two hours.

Elise Falloon