2 stalks lemongrass
1 Tbsp (15 mL) grapeseed oil or vegetable oil
1 medium red onion, sliced
2 Tbsp (30 mL) Thai green curry paste (gluten free if required)
1 1/2 tsp (7 mL) minced garlic
4 cups (1 L) sodium reduced chicken or vegetable stock
1 2/3 cups (400 mL) light coconut milk
3 tsp (15 mL) minced fresh Thai red or green chili or jalapeno pepper
2 boneless skinless chicken breasts cut crosswise into strips 1/2 inch (1 cm) thick
Vegetarian option: substitute 1 1/2 cups (375 mL) of cooked white kidney beans
1 1/4 lb (565 g) sweet potatoes cut into 1 inch (2.5 cm) cubes (about 3 cups/750 mL)
1 cup (250 mL) green beans cut into 1 inch (2.5 cm) pieces
1/2 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
Lets get cooking!
Cut off the bottom third or 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. 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, (and kidney beans if using) 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.
190 Calories, 9g Protein, 26g Carbohydrates, 4g Dietary Fiber, 5g Fat, 5g Sugar.
Source: The Quinoa Revolution