• Prepare brown rice and quinoa following package instructions; set aside
• Open the can of lite coconut milk; do not shake can before opening.
• After opening can, remove the thick white coconut milk at the top of the can with a spoon.
• Place the thick coconut milk from the top of the can in a large pan or wok.
• Turn the heat on medium high, and wait until thick coconut milk boils.
• Add garlic and onion and stir; cook for 5 minutes.
• Add all green curry paste, and stir into coconut milk until mixed well.
• Add mushrooms, broccoli rabe, and asparagus.
• Toss together.
• Add the rest of the can as well as the vegetable broth, soy sauce
• Continue to toss vegetables until they are coated in sauce, and cooked al dente.
• Mix quinoa and brown rice together
• Spoon the brown rice/quinoa combination in half the bowl
• Spoon the green curry vegetable sauce into the other side of the bowl.
• The sauce will run over into the rice/quinoa
• Add a generous amount of Thai basil

OPTIONAL

• Serve with Oil-Free Curried Cashews
• Exchange the rice/quinoa blend for rice noodles
• Serve with red pepper flakes