This is a simpler green curry recipe. It’s fairly quick to put together and the results are delicious.
Quinoa is perfect substitution for recipes that call for rice. Quinoa is cooked and eaten like a grain, but quinoa is technically a seed, and is related to spinach, chard and beets. Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium and copper, as well as fiber.
- Heat the oil in a large sauté pan over medium heat and add the green curry paste and garlic. Sauté the curry paste 1-2 minutes until fragrant.
- Add water and half of the can of coconut milk. Simmer a few minutes. Stir in the lime juice and fish sauce.
- Add all the veggies and the rest of the coconut milk. Mix everything well.
- Add the tilapia pieces into the mixture and spoon the sauce over the top. Bring the sauce to a light simmer and then cover the pan. Cook until the tilapia is opaque and the vegetables are crisp tender, about 7-9 minutes, depending on the thickness of the pieces.
- Serve the tilapia over a large spoonful of quinoa.
- 3 (7 oz) tilapia filets cut into 1-inch pieces
- Coconut oil
- 4-5 cloves of garlic minced
- 1.5 cups of water
- 3 tbs Thai green curry paste
- 1 can of light coconut milk
- 2 hand fulls of baby carrots, halved
- 1 lime, juiced
- 1 tbs fish sauce
- 1.5 cups frozen green beans
- 1 cup peas
- 1 can bamboo shoots, drained
- 2 jalapenos sliced (optional)
- 2 cups of cooked quinoa