Thai Green Curry Shrimp with Quinoa

Travel to the tropical paradise of Thailand with this delicious and healthy Thai green curry shrimp with quinoa. Made with succulent shrimp, a rainbow of fresh vegetables, and a vibrant and creamy green curry sauce, this dish is loaded with authentic flavors that will transport you to Southeast Asia. Served over a bed of fluffy quinoa, this meal is both satisfying and nourishing, and perfect for a quick and flavorful dinner.

Ingredients:

• 1 cup quinoa
• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (4 oz) green curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lb. raw shrimp, peeled and deveined
• 1 cup chicken broth
• 1 cup fresh basil leaves
• Salt, to taste
• Fresh cilantro for serving

Instructions:

1. Rinse quinoa and cook in a pot with 2 cups of water according to package instructions.
2. In a large non-stick skillet, heat the coconut oil over medium heat. Add the onion, garlic, and red and yellow bell pepper, and cook until the onion is soft and translucent about 5 mins.
3. In a bowl, stir the coconut milk, green curry paste, fish sauce, and brown sugar.
4. Pour the coconut milk mixture into the skillet with the vegetables and bring to a simmer. Add the shrimp and prepare until they are pink and cooked through, about 5 mins.
5. Stir in the chicken broth and cook for another 2-3 mins. Serve the curry over cooked quinoa and sprinkle with fresh basil leaves and cilantro. Enjoy!