Peanut Curry With Quinoa

Ingredients

• ¾ cup roasted unsalted peanuts
• 2 tablespoons yellow Thai curry paste
• Cooked quinoa to serve
• 2 tablespoons oil
• ½ medium green zucchinicut into triangles
• ½ medium yellow squash, cut into triangles
• 1 small carrot, peeled and cut into triangles
• 6-8 baby cornsdiagonally 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, add yellow Thai curry paste and sauté for 1 minute.
2. Add green zucchini, yellow squash, carrot and baby corns, mix and sauté for 2-3 minutes. Add peanuts and mix well. Add 1½ cups water, mix and cook till it comes to a boil. Continue to cook for 2-3 minutes.
3. Add salt and mix well. Cover and cook for 6-8 minutes. 
4. Add bird’s eye chillies and palm sugar and mix. Add coconut milk, mix and cook for 4-5 minutes. 
5. Add coriander leaves and mix well. Transfer into a serving bowl, garnish with coriander sprigs and serve hot with cooked quinoa.