Red thai curry with quinoa

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.