Place quinoa in a fine mesh strainer. Rinse thoroughly with cool water. Drain and transfer to a saucepan.

Add 2 cups water and salt. Cook over medium heat until boiling. Turn to medium low heat, cover, and simmer for 15 minutes.

Remove the pot from heat and let sit covered for 5 minutes. Drain and transfer to serving plate.

Combine shrimp, Japanese sake, and potato starch in a small bowl. Mix well by hand. Let marinate for 5 minutes.

Heat 1 tablespoon coconut oil in a large nonstick skillet over medium heat until warm. Add shallot, garlic, and ginger. Cook and stir until it starts to sizzle.

Add green curry paste. Stir and cook for a minute, until the herbs are evenly coated with the paste.

Add coconut milk, chicken stock, sugar, and fish sauce. Cook until boiling. Turn to low heat. Let simmer until it thickens.

Cook shrimp separately while simmering the curry. Add 1 tablespoon oil to another skillet and cook over medium high heat until warm. Add shrimp. Cook and stir until both sides turn white, but the shrimp are not cooked through yet. Sprinkle with salt and black pepper, stir to mix well. Transfer shrimp into the curry and save the remaining oil in the skillet.

Add cherry tomatoes to skillet. Cook and stir over medium high heat until the tomatoes are cooked through and the surface slightly blistered. Season with salt and pepper. Transfer tomatoes into the curry.

Mix the curry and taste it. Adjust the seasoning by adding more salt, if needed. Garnish with cilantro and give it a final stir.

Pour curry with shrimp and tomatoes onto the quinoa. If you’re serving the curry with other sides, transfer the curry to a serving plate. Garnish with lime wedges.

Serve warm as main.