Red Thai Curry | Quinoa

I made a Red Thai Curry with the left over roast chicken, I used mange tout, baby corncobs and for the first time, baby aubergines as they use these in Thailand. They were lovely, I'd recommend them! 

I use 'Mae Ploy' red thai paste, it is the best and most authentic by a long long way. It's cheaper, lasts for ages and is easily found in the World food isle in most supermarkets. 
I also use creamed coconut in block form rather than tinned coconut milk. It is a little more time consuming as you have to dissolve it but its worth it in my opinion and is 100% pure coconut rather than the tinned milk, which has plenty of additives!

Served with Quinoa to soak up the sauce!