Thai Coconut Red Curry Bowl

3 oz Tri-color Quinoaor jasmine rice
4 oz White flesh fish trimEx: Grouper, Halibut or Snapper
4 oz Coconut milk
1 tbsp Red curry paste
1 tbsp Ginger, chopped
1 oz Julienne carrots
1 oz Brocolli florets, blanched
1 oz Bean sprouts
1 tbsp Cilantro
1 tbsp Green onion

1

Mix Coconut milk and Ginger with curry paste and bring to a simmer

2

poach the fish in the coconut milk sauce

3

Add Vegetables and bring to simmer

4

Place Grains in bottom of the Serving bowl

5

Top grains with fish, vegetables and Ladle a few ounces of Curry sauce into Bowl

6

Garnish with herbs and sprouts

**Recipe can be made with alternative Proteins as well such as shrimp, chicken and tofu for vegetarian