Red Curry Prawn with Quinoa
Ingredients (Serves 2)
1 tbsp. Oil (I used Canola)
1 tsp. Red curry paste (Store bought)
½ cup + 2 tbsp. Coconut milk
250 gm. Prawns (Veined and shelled)
½ tsp. Fish sauce
Pinch of brown sugar
1 cup Quinoa (Cooked)
Sprigs of coriander
Cook quinoa as per instructions on the wrapper and set aside.
Heat oil in a medium sized saucepan on medium heat. Add the curry and stir around under aromatic. Tip in the coconut milk and stir well. Mixture will thicken in a couple of minutes.
Throw in the prawn and mix well. Cook for 3-4 minutes, check taste, and add fish sauce and brown sugar. Stir again and switch off heat.
Plate out the quinoa, spoon over the curry, garnish with coriander leaves and you’re good to go.
Cooked quinoa keeps well, refrigerated for 3-4 days in an airtight container. Curry to be consumed within the day.