Name: Thai Coconut Red Curry Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 3 oz Tri-color Quinoa; 4 oz White flesh fish trim; 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

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

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

poach the fish in the coconut milk sauce

Add Vegetables and bring to simmer

Place Grains in bottom of the Serving bowl

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

Garnish with herbs and sprouts

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