Ingredients

Serve 2

• 2.8 oz (1 pack / 80g) dried shirataki “rice style”
• 1 oz (30g) quinoa
• 8.5 oz (250ml) water
• 6.8 oz (200ml) coconut milk
• 3.5 oz (100 g) vegetable of choice (such as carrots and sweet bell pepper), cut
• 2 Tbsp Thai green curry paste
• Dash of salt

1. Cover with water, bring to a boil and simmer dried Shirataki “Rice Style” and quinoa for 10 minutes with the lid on. Turn off the heat and let it steam for another 10 minutes.
2. Simmer coconut milk with slowly mixing curry paste in pot. Add vegetable of choice and cook until tender.