Serves 8
2 stalks lemongrass
1 Tbsp (15 mL) grapeseed oil or vegetable oil
1 medium red onion, halved lengthwise and cut into ½-inch
(1 cm) thick slices (about 1 cup/250 mL)
2 Tbsp (30 mL) Thai green curry paste (gluten-free if required)
1 ½ tsp (7 mL) minced garlic
4 cups (1 L) sodium-reduced chicken or vegetable stock
1 M cups (400 mL) light or regular coconut milk
1 to 3 tsp (5 to 15 mL) minced fresh Thai red or green chili or jalapeño pepper (optional)
2 boneless, skinless chicken breasts (or 5 or 6 boneless, skinless thighs), cut crosswise into strips ½ inch (1 cm) thick
1 ¼ lb (565 g) sweet potatoes, cut into 1-inch (2.5 cm) cubes (about 3 cups/750 mL)
1 cup (250 mL) fresh or thawed frozen green beans cut into 1-inch (2.5 cm) pieces
½ cup (125 mL) quinoa
1 cup (250 mL) zucchini cut into 1-inch (2.5 cm) cubes
2 tsp (10 mL) chopped fresh basil or cilantro
Cut off the bottom third of the lemongrass stalks. Peel off the dry outer layers. Slice stalks into paper-thin pieces. Set aside.
Heat the oil in a large saucepan on medium-low heat. Add the red onion, cover and cook, stirring occasionally, for 7 minutes or until the onion starts to soften. (If the pan gets dry, add a spoonful of water.) Add the curry paste and garlic; stir for 1 minute. Add the stock, coconut milk, lemongrass and hot chilies (if using). Bring to a boil.
Add the chicken. Return to a boil. Add the sweet potatoes, green beans and quinoa. Reduce to a simmer, cover and cook for 15 minutes. Stir in the zucchini, cover and simmer for another 10 minutes. Remove the lid and simmer for another 5 minutes, until slightly thickened. Stir in the basil or cilantro and serve.
PER SERVING: Energy 190 calories; Protein 9 g; Carbohydrates 26 g; Dietary Fiber 4 g; Fat 5 g; Sugar 5 g; Cholesterol 20 mg; Sodium 300 mg
From Quinoa RevolutionCopyright © Carolyn Hemming and Patricia Green, 2012. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.
