• 1 tsp Thai Taste Sweet Chilli Sauce

• Juice of ½ lime

• Fresh Coriander Leaves – finely chopped

• 75g large Fresh Raw Prawns

• 1 tbsp Butter

• 1 tsp oil

• 1 tsp Thai Taste Green Curry Paste

• Water or Stock

• 100g Kale – washed and chopped

• 1 Large Spring Onion – evenly chopped

• 1 tsp Thai Taste Fish Sauce

• 250g Prepared Red and White Quinoa Salad

• Crushed Peanuts - handful

• Freshly Ground Mixed Peppercorns

Step 1

In a small bowl mix together the sweet chilli sauce, lime juice and fresh coriander leaves. Add the prawns and mix together to thoroughly coat. Cover and set aside in the fridge.

Step 2

Add the butter and a dash of oil to a pan and heat. Add the green curry paste and fry, stirring for a few moments.

Step 3

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.

Step 4

Gently warm the quinoa in a pan with a little water or stock. 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.