Thai Shrimp and Coconut Quinoa Salad #EastMadeEasy

I love Thai food.  the color, the flavors, the aromas of it are so rich, vibrant and delicious.  Before we had kids, me and my hubby used to go to this amazing little hole in the wall Thai place downtown, it was our spot. The curried shrimp, coconut prawns, pad Thai, and spicy beef were so amazingly good, we could never go more than a few days without a taste.

Then we had kids, moved to the suburbs and starting eating at home a lot more. We still visited "our spot" every now and then, but not as often as we used to.  My cravings for great Thai food didn't stop though, and I've always wanted to try cooking Thai on my own at home, but Ill admit that its more than a little intimidating.  When I was offered a chance to act as a Blue Dragon Mom, with their promise of the East Made Easy, I knew that a little Thai was in our future.
Two of my favorite flavors are green curry and coconut and I was able to incorporate them both in this meal. As promised, it was surprisingly simple to make, and a huge hit.  Even the neighbors were commenting as I BBq'd that the whole street smelled fantastic!
This meal will definitely be in heavy rotation this summer, its easy, nutritious, and even my kids cleaned their plates!

Thai Shrimp

1 Jar Blue Dragon Thai Green Curry Paste
1 Can Blue Dragon Coconut Milk
1 lb Fresh Shrimp
Bamboo Skewers

In a large bowl combine the Thai Green Curry Paste and coconut milk.  Add shrimp into the bowl and mix into all the shrimp is well coated.  Marinate in the fridge for a few hours.
Once your ready, skewer the shrimp four at a time on bamboo skewers and BBQ on high heat for 4 minutes per side.

Coconut Quinoa Salad

1.5 cups quinoa

1.5 cups water

1 can Blue Dragon Coconut Milk

1 cup julienned cauliflower

1 cup julienned broccoli

1 cup diced red cabbage

1/2 cup julienned carrots

1/2 cup bean sprouts

1 Tbsp coconut oil

Over medium heat melt coconut oil until liquid.  Add quinoa and cook, stirring constantly, until toasted, about four or five minutes.  Slowly pour in coconut milk and bring to a boil.  Once boiling turn down the heat, cover the pan and simmer for 15 minutes.  Add all the vegetables and cook covered for ten minutes.  Remove from heat and let sit for five minutes.  Fluff and serve.

I hope you enjoy my attempt at Thai, why not check out my other Blue dragon creations, Schezuan Pepper Chicken Salad and Umami Steak with Almond Green Beans.

Also, make sure to swing by the Blue Dragon facebook Page and enter to win one of 5 prize packs loaded with Blue Dragon products!

Disclosure: I am part of the Blue Dragon Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. All opinions are my own.

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