Quorn Thai green curry
Calorie controlled cooking spray
1 medium, sliced
150 g, sliced
Reduced Fat Coconut Milk, Canned
Vegetable stock cube(s)
1 cube(s), 250ml stock
Quorn Vegan Pieces, Frozen
Thai Taste Thai Basil Leaves (Horapha)
English Provender Very Lazy Lemongrass Paste
Chilli, Green or Red
2 individual, chopped
1 teaspoons, level
½ teaspoons, level
Amoy Light Soy Sauce
- To make the curry paste, put all the paste ingredients into a mini food processor and blitz until smooth and combined.
- Heat a large nonstick wok or frying pan over a high heat and mist with cooking spray. Stir-fry the pepper and mushrooms for 4-5 minutes, then add the curry paste and cook for 1-2 minutes. Pour in the coconut milk and vegetable stock, bring to a simmer and cook for 5 minutes.
- Add the Quorn and cook, covered, for 10-12 minutes, then stir in the mangetout and broccoli and cook for a further 3-4 minutes.
- Stir through the basil and lime juice then serve with the lime wedges on the side.