INGREDIENTS
2
Bird eye chilies
1/2 lb
Shrimp
1 handful
Cilantro
1 tbsp
Garlic
1 tbsp
Ginger
2
Green onions
1/2 cup
Peas
1 cup
Pineapple
1/4 cup
Raisins
2
Shallots
1
Egg
1 cup
Coconut milk
1 cup
Vegetable broth
2 tbsp
Fish sauce
1/2
Lime, juice
1 cup
Quinoa
2 tsp
Curry powder
1/2
Red pepper
1 tbsp
Oil
1/4 cup
Peanuts or cashews