Quorn Thai green curry
5
Points®
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
1 medium, sliced
Mushrooms
150 g, sliced
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Vegetable stock cube
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
1 medium
Garlic
2 clove(s)
Shallots
4 medium
Root Ginger
2 teaspoon(s)
English Provender Very Lazy Lemongrass Paste
5 g
Chilli, green or red
2 individual, chopped
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
½ teaspoon(s), 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.
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