It's all in the curry. It is a broth made with peanuts, yellow Thai curry paste, the fiery Bird's Eye Chillies and slight sweetness of the palm sugar served with quinoa.

PEANUT CURRY WITH QUINOA

Active ingredients

3/4 cup roasted saltless peanuts
2 tablespoons yellow Thai curry paste
Cooked quinoa to serve
2 tablespoons oil
1/2 medium green zucchini, cut into triangles
1/2 medium yellow squash, cut into triangles
1 little carrot, peeled and cut into triangles
6-8 baby corns, diagonally cut into 1 inch pieces
Salt to taste
2-3 bird's eye chillies, diagonally sliced
1 tablespoon palm sugar
1 cup coconut milk
Fresh coriander sprigs for garnish

Method

1. Heat oil in a deep pan. Include yellow Thai curry paste, and sauté for 1-2 minutes.
2. Include green zucchini, yellow squash, carrot, baby corns, and sauté for 2-3 minutes. Add peanuts and mix well. Include 1 1/2 cups water, mix and cook till it pertains to a boil. Continue to cook for 2-3 minutes.
3. Add salt and mix well. Cover and prepare for 6-8 minutes.
4. Include bird's eye chillies, palm sugar and mix. Stir in the coconut milk and cook for 4-5 minutes.
5. Transfer into a serving bowl, garnish with coriander sprigs and serve hot with cooked quinoa.

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