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INGREDIENTS:
½ lg red onion, sliced thin
8 cloves of roughly chopped garlic
1 lg eggplant, peeled and cut into 1” cubes
2 cans of unsweetened coconut milk (I love this brand for whipped coconut cream!)
4 c filtered water
Squeeze of lemongrass paste from the tube
Hand torn fresh basil or dried basil to taste
1 jar of Thai Green Curry Paste
1 pkg organic chicken tenders, cut into 1” cubes
1 c white quinoa
Cilantro, sliced chilis, lime wedges, etc. for garnish
Sea salt to taste
INSTRUCTIONS:
Heat a large dutch oven over medium-high heat until hot. Coat the bottom of the pot with coconut oil then add onion and next 8 ingredients and a big pinch of salt. Bring just to a boil then turn down to medium and cook uncovered, stirring occasionally, for 25 minutes.
Stir in quinoa and continue cooking for another 20 minutes until chicken is tender and quinoa is cooked through.
Taste and adjust seasoning by adding more of whatever flavors you’d like to taste more of then serve with your choice of garnishes.
WANT MORE RECIPES LIKE THIS?
The February "Winter One Pot Meals, Soups + Stews" Meal Plan contains 8 dishes that can be made in less than an hour and 9 dishes that only require one pot! Learn more here.
WANT TO SEE HOW THIS CURRY IS MADE?
Skip to minute 13:30 of this video!
Eat well, y'all.
xo,
Chef Laura
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