Sometimes delicious meals and delicious food are not too conventional. I would consider this to be one of those dishes. I had my heart set on making green curry with some Maesri curry I bought at the H Mart a few weeks ago. Unfortunately, I realized that I didn’t have any coconut milk OR yogurt like Fight the Fat Foodie made. So, what do I do? Use
regular lactose free milk. Is this ideal, no way. Did it still come out with a mildly rich curry sauce? Yep.
Here is the recipe as I made it, but you can easily add meat, specifically chicken or shrimp and then use coconut milk instead. Obviously, you could make this with rice too. Quinoa is a bit healthier, so I decided to go that route. As always, you can use any vegetable you want, as some might find chick peas a bit weird, but they add protein and a nice flavor.
Hope you enjoy.
1 cup whole grain quinoa, cooked according to directions
1 can chick peas, drained and rinsed
1 red pepper, cut into slices
1 onion, cut into strips
~ 1/4 pound cauliflower, cut into small florets
3 small potatoes, cubed
4 teaspoons Maesri Green Curry Paste, Spicy, use 2 less for mild
1 tablespoon sesame oil
1/2 cup milk*
1/4 cup water
*Instead of the milk, you can use coconut milk or yogurt for a healthier version. Don’t use water if using coconut milk.
Add potatoes to boiling water and cook for about 3-4 minutes. Add cauliflower and cook an additional 3-5 minutes, until potatoes are tender. Drain and place in large bowl with cold ice water**
Heat large pan or dutch oven to low heat, add oil. When oil is hot, add onion and peppers. Saute for about 5 minutes, until they start to brown.
Mix curry paste with milk and water in a small bowl and set aside.
Add cauliflower, potatoes and chickpeas to pan. Top with curry mixture. Mix vegetables and increase heat to medium-high. Cook covered for about 8-10 minutes, until all vegetables are tender, but not mushy. Remove from heat and serve with quinoa. Enjoy!