A Mekhala alternative to fried rice! Any of our delicious Thai Curry Pastes would work well with this recipe but we've gone with the Yellow Curry because we love the warmth that the spices in this Indian-influenced curry lend to the dish.
1/2 Cup / 100g quinoa (raw weight), cooked according to packet instructions
1 Pc chicken breast, cubed
1/2 Cup frozen peas or veggie of choice
1 Spring onion, chopped
2-3 Tbsp coconut milk (optional)
1 Tbsp olive or rice bran oil
1. Marinate chicken with Mekhala Yellow Curry Paste and oil for half an hour.
2. In a hot fry pan, stir fry chicken until almost cooked, then add the cooked quinoa, frozen peas and spring onion. Mix well and cook through.
3. Mix in the coconut milk, if using, and serve.