Green Thai Curry with Quinola

Green thai curry quinola 3_750

Green Thai Curry with Quinola. Serves 4

Preparation: 10 minutes. Cooking: 15 mins

You’ll need:

200g Quinola, – try Red for colour variety and taste on plate

250g prawns or diced chicken breast or tofu

2 cloves garlic

1 large onion

I can coconut milk or dried coconut powder reconstituted as directed on pack to 5dl

Handful of fresh coriander, tablespoon of grated or finely chopped ginger, 1 stick of lemon grass (optional)

Chillies (1-2 depending on spice preference)


Boil Quinola in water with chicken or fish stock cube, depending on fish/meat selection.

Put all remaining ingredients except fish/meat in blender and whizz until smooth green paste is formed. Sauté shrimps or chicken gently in oil of your choice, adding (optional) one or two finely sliced chillies with seeds removed. Add green Thai curry paste and stir, gently heating for a further few minutes until simmering.

Serve with generous spoonfuls of the Quinola.