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Quinoa with Spicy Nam Pla Lon Ruea and Grilled Roasted Chicken Breast

Ingredient

A healthy and flavorful Thai dish that's sure to please your taste buds! Ingredients: 1. 200 grams cooked quinoa
2. 100 grams sweet corn
3. 100 grams red beans
4. 100 grams green peas
5. 30 grams black sesame seeds
6. 1 pack of TGM Spicy Chili Roasted Chicken Breast
7. 2 tablespoons shrimp paste (kapi)
8. 2 tablespoons dried shrimp
9. 5-10 cloves of garlic
10. 10-20 chili peppers (bird's eye chilies)
11. 2 tablespoons low-calorie sugar
12. 2 limes
13. 2 salted duck egg yolks
14. 1 hard-boiled egg (for garnish) Preparation time: 10 minutes
Cooking time: 30 minutes

Direction

Step 1: Make the Nam Pla Lon Ruea 1. Pound the chili peppers and garlic in a mortar and pestle until fine. Add the shrimp paste and dried shrimp and pound until well combined. Season with low-calorie sugar and lime juice, and stir until well blended. Set aside. Step 2: Stir-fry the Nam Pla Lon Ruea 1. Heat a pan over medium heat and add the Nam Pla Lon Ruea. Stir-fry until fragrant. Tip: Use olive oil spray to prevent the Nam Pla Lon Ruea from sticking to the pan. Step 3: Stir-fry the Quinoa 1. Add the sweet corn, red beans, green peas, and black sesame seeds to the pan with the Nam Pla Lon Ruea. Stir-fry until well combined.
2. Add the cooked quinoa and stir-fry until everything is heated through.
3. Serve immediately with your favorite vegetables. Grill the TGM Spicy Chili Chicken Breast 1. Heat a grill pan or grill over medium heat.
2. Grill the TGM Spicy Chili Chicken Breast until cooked through and slightly charred.
3. Slice the chicken breast and place it on top of the Quinoa with Spicy Nam Pla Lon Ruea.
4. Garnish with a hard-boiled egg, if desired. Enjoy! Tips: 1. Adjust the amount of chili peppers to your desired spice level.
2. For a richer flavor, use full-fat coconut milk instead of water.
3. If you don't have a grill pan, you can cook the chicken breast in a skillet over medium heat.
4. This dish is also delicious served with a side of steamed rice.

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