Photo of Quorn Thai green curry by WW

Quorn Thai green curry

6
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Making your own curry paste is not only satisfying, it also allows you to control the heat level. Increase or decrease the amount of chilli in this paste.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red pepper(s)

1 medium, sliced

Mushrooms

150 g, sliced

Reduced Fat Coconut Milk, Canned (7.7% Fat)

1 can(s)

Vegetable stock cube(s)

1 cube(s), 250ml stock

Quorn Vegan Pieces, Frozen

280 g

Mange-tout

200 g

Broccoli, raw

150 g

Thai Taste Thai Basil Leaves (Horapha)

10 g

Lime(s)

1 medium

Garlic

2 clove(s)

Shallots

4 medium

Root Ginger

2 teaspoons

English Provender Very Lazy Lemongrass Paste

5 g

Chilli, Green or Red

2 individual, chopped

Ground Cumin

1 teaspoons, level

Coriander, Dried

½ teaspoons, level

Amoy Light Soy Sauce

10 ml

Instructions

  1. To make the curry paste, put all the paste ingredients into a mini food processor and blitz until smooth and combined.
  2. 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.
  3. 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.
  4. Stir through the basil and lime juice then serve with the lime wedges on the side.