Weeknight Green Shrimp Curry with Quinoa - Healthy and Easy

There are 3 core elements to this recipe: a spiced sauce, a grain to absorb the sauce and different toppings or flavors. For me, quinoa is a lower carb easy swap for most white rice dishes and brings in a nutty flavor. The vibrant green curry paste adds a spicy twist to the sweetness of the shrimps, while the creamy coconut milk creates a luscious base. You are not a shrimp lover or want to experiment with other proteins like chicken or tofu? Remember to pay attention, as always, to the balance of textures. For instance, using a softer protein like tofu? Bring some crunch with the vegetables.

• Quinoa
• Sesame oil
• Garlic (minced)
• Ginger (grated)
• Green curry paste
• Coconut milk
• Fish sauce
• Soy Sauce
• Shrimp (peeled)
• Snowpeas
• Lime
• Fresh cilantro
• Black sesame seeds

• Cook your grain according to package instructions and set aside. Quinoa, for instance, cooks just as rice.
• In a large skillet, heat oil over medium-high heat. Add your aromatic base such as garlic and ginger and sauté for 1 minute until fragrant.
• Add the green curry paste or your favorite spices to toast and enhance the spices.
• Pour in the can of coconut milk, fish sauce and soy sauce if you have it for extra umami, stirring to combine.
• Add your chosen vegetables and protein depending on their cooking times
• Taste and finish the seasoning. A bit of bitter acidity such as green lemon can balance well the creamy coconut but yellow lemon is always a winner if you do not have it.
• Serve the curry over the cooked grain.
• Garnish with fresh herbs such as cilantro and black sesame seeds for a pop of black, if desired.

Unleash your creativity and feel confident to make it your own!

‍