THIS MONTH’S RECIPE comes from Absolute Sanctuary, which specializes in wellness and wellness treatments on Koh Samui. Every bite of this hot curry is packed with nutritional goodness sealing its status in a super food menu.
Quinoa Risotto Ingredients:
50g skinned salmon, cubed
½ teaspoon rice bran oil
1 heaped teaspoon green curry paste
1 heaped teaspoon chopped cayenne chili pepper
1 tablespoon coconut milk
1 tablespoon soy milk
½ teaspoon palm sugar
3-4 champignon mushrooms, quartered
¼ cup Thai cherry eggplant, quartered
¼ cup cooked quinoa
¼ cup cooked jasberry rice
¼ cup Thai sweet basil, loosely packed
1 boiled egg, sliced and ¼ Japanese cucumber, sliced
1-2 Bird’s Eye chilies, deseeded and sliced
½ teaspoon tamari
1 teaspoon water
A drop of lime juice
Heat a non-stick pan over medium heat. Pan-fry the salmon cubes (without oil) for about 2 minutes on each side or until just cooked. Set aside.
In a large pan heat the rice bran oil and fry the curry paste in it for a minute or until fragrant.
Stir in the cayenne chili pepper, coconut milk, soy milk, and sugar, mixing well.
Add the eggplant, mushroom and sauté for 2-3 minutes. Add the salmon, quinoa and jasberry rice, stirring well to evenly coat all the ingredients with the curry sauce.
Cook until the eggplant is soft. Turn off the heat and stir in the Thai basil.
Whisk all the ingredients until thoroughly combined.
Firmly pack risotto in a bowl and unmold it on a dinner plate. Arrange the egg slices and Japanese cucumber in a ring around the risotto mound. Place the sauce in a small dipping bowl and serve it on one side of the plate.