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Red thai curry with quinoa

# Main Course
Ingredients
  • 1 medium onion

  • 2 garlic cloves

  • 2 medium spiced red chilli

  • 1tsp paprika powder

  • 1tsp grated fresh ginger

  • 2tsp grounded coriander seeds

  • handful of fresh coriander leaves

  • 1tbsp sesame seed oil or sunflower oil

  • 1 tin coconut milk

  • 3 lime leaves

  • 1tsp sugar

  • 1tsp grated galangal (optional)

  • 1 lemon grass

  • 2 tbsp fish sauce

  • red pepper sliced

  • baby corn

  • sprouting broccoli

  • a pack of ready peeled king prawns (350g)

  • fresh coriander to serve

  • quinoa

PREPARATION

Heat the oil in a large deep frying pan or a wok. Add the paste and fry stirring continuously for a couple of minutes then add coconut milk, lime leaves, lemon grass, fish sauce, sugar and mix well. Place all of the prepared vegetables in the pan and let it simmer for 15 minutes (add splash of water if too thick). Few minutes before serving add prawns, and simmer until cooked.

Served with quinoa, fresh coriander and lime.

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