Inspired by Mrs. Lillien and her images for recipes, I spent the last few hours (yep, hours) in Photoshop, trying to make this green curry recipe look fun. I hope that I succeeded! My friend Arielle inspired me to make the recipe on the back of the Thai Kitchen green curry paste bottle, and it was even better than I imagined. I substituted some of their vegetable suggestions, cut out the brown sugar, and made it vegetarian for my own twist.

I generally stick to the ingredients and flavors that I know, and green curry was totally out of my comfort zone, but this recipe took literally 10 minutes and tasted delicious and exotic. I definitely suggest trying it out on a busy weeknight. You can, of course use any vegetables that you want and trade out brown rice or soba noodles for the quinoa.

Serves 2-4.

Ingredients:
-1-2 tblspns green curry paste
-1 can (14 oz) coconut milk (light coconut milk works too)
-14 oz organic vegetable or chicken broth
-1-2 tblspns fish sauce
-1/2 cup frozen peas
-1 small handful asparagus, cut into pieces
-1 small yellow onion, cut into pieces
-1 cup organic quinoa
-salt to taste

Directions:
-Heat curry paste and coconut milk in a large saucepan, simmer for about 10 minutes
-Meanwhile, cook quinoa in a small pot (read directions on the box), stirring occasionally
-Add onion, broth, and fish sauce and cook for 3 more minutes
-Add vegetables (in my case, peas, asparagus, and spinach) and cook for 3 more minute
-Add salt to taste
-Serve in a bowl over quinoa
-Enjoy!