1 tsp Sweet Chilli Sauce
Juice of ½ lime
A few fresh coriander leaves – finely chopped

75g large fresh raw prawns
1 tbsp butter
Dash oil
1 tsp Green Chilli Paste
A little water or stock
100g kale – washed and chopped
1 large spring onion – evenly chopped
1 tsp Fish Sauce

1 packet prepared red and white quinoa salad with bulgar wheat
Few crushed peanuts
Freshly ground mixed peppercorns

  1. In a small bowl mix together the sweet chilli sauce, lime juice and fresh coriander leaves.
  2. Add the prawns and mix together to thoroughly coat.
  3. Cover and set aside in the fridge.
  4. Add the butter and a dash of oil to a chef’s pan and heat.
  5. Add the green curry paste and fry, stirring for a few moments.
  6. Add a splash of water or stock and tip in the kale and spring onion. Mix together thoroughly. Add your tsp of fish sauce and then cover with a tightly fitting lid and reduce the heat to low. Leave for about 5 minutes then stir in the prawns and continue to cook until the kale has softened and the prawns have turned pink and are cooked through.
  7. Gently warm the quinoa and bulgar wheat in a pan with a little water or stock.
  8. Serve the kale and prawns on a thin bed of quinoa and top with a sprinkling of peanuts and a dash of ground mixed peppercorns.
Handy tip

Substitute the quinoa and bulgar wheat with rice or couscous.

Did you know

Thailand has 1,430 islands, among the most famous of which is Koh Phi Phi Lee – it featured in Danny Boyle’s film The Beach.