Thai Coconut-Curry Stir-Fry
Basil-Onion Quinoa
Ingredients
- 1 (13.5-oz) can unsweetened coconut milk
- 3 Tbsp soy sauce (or use tamari)
- 2 tsp lime zest
- 3 Tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 Tbsp curry powder
- ½ tsp salt
- 1 (20-oz) pkg frozen vegetable stir-fry medley, thawed
- 1 (12-oz) pkg frozen shelled edamame, thawed
- 2 Tbsp dark sesame oil
- 1 cup mung bean sprouts (optional)
Instructions
- Whisk together coconut milk, soy sauce, lime zest, lime juice, garlic, curry powder, and salt in a large bowl.
- Cook stir-fry medley and edamame in hot oil in a large skillet over medium-high heat 6 minutes or until thoroughly heated.
- Add coconut milk mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened. Serve over Basil-Onion Quinoa recipe. Sprinkle with bean sprouts, if desired.
Side Dish Ingredients
- 1½ cups quinoa, rinsed and drained
- 2 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 tsp salt
- ½ tsp pepper
- ¼ cup chopped fresh basil
- 2 green onions, chopped
Side Dish Instructions
- Cook quinoa according to package directions.
- Toss hot cooked quinoa with oil, lime juice, salt, and pepper. Let stand 10 minutes. Stir in basil and onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
283
|
200
|
483
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 17 | 28 | 45 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 717 | 391 | 1108 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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