Green Curry Shrimp



For the quinoa (Optional) (*See footnote 1):
1/2 cup uncooked quinoa
1/2 teaspoon salt

For the curry:
1/2 pound (2 packs) SizzleFish shrimp
1 tablespoon Japanese sake (or Shaoxing wine or dry sherry)
1 teaspoon potato starch
2 tablespoons coconut oil (or vegetable oil)
1/4 cup chopped shallot (or onion)
2 cloves garlic, minced
1 slice ginger, minced
1 to 2 tablespoons Thai green curry paste (use more if you like your dish spicy)
1 (13- to 14-oz) can unsweetened coconut milk (not low-fat or lite)
1 and 1/2 cup chicken stock
1 teaspoon sugar (or more)
1 tablespoon fish sauce (or soy sauce, or oyster sauce, or hoisin sauce)
salt to taste
2 cups cherry tomatoes
2 tablespoons chopped cilantro
(Optional) 2 lime wedges