Photo of Quorn Thai green curry by WW

Quorn Thai green curry

6
5
5
SmartPoints® value 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 – the SmartPoints will stay the same.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red pepper(s)

1 medium, sliced

Mushrooms

150 g, sliced

Reduced Fat Coconut Milk, Canned

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.