Red Thai curry with quinoa

bowl of quinoa with prawn curry and broccoli

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

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.