Quorn Pieces Healthier Thai Curry

Try this vibrant, aromatic recipe for our lighter take on a healthy Thai green curry, made with Quorn Pieces, lemongrass, ginger and green beans. Quorn Pieces are low in saturated fat and high in protein providing a great addition to any balanced diet.

Serves 4

25 mins

A Little Effort

330 cals
(Per serving)

17g of fat
(Per serving)

Vegan

Ingredients

  • 300g Quorn Pieces or Quorn Vegan Pieces
  • 2 tbsp rapeseed oil
  • 1 onion, cut into 4 pieces
  • 3 cloves of garlic
  • 2-3 small, green chillies
  • 4 sticks of lemongrass, coarse outer leaves removed
  • 50g root ginger, peeled
  • 3 tbsp Mirin
  • 4 tsbp light soy sauce
  • 70g fresh coriander, remove leaves from the stems and finely chopped
  • 400g tin of light coconut milk
  • 4 kaffir lime leaves (optional)
  • 2 small courgettes, sliced then each slice cut into 4 pieces
  • 125g green beans, blanched in boiling water for 2-3 minutes
  • Zest and juice of 1 lime

Method

  1. Prepare a paste by blitzing the onion, garlic, chillies, lemongrass, root ginger, Mirin, soy sauce and 20g of the coriander in a food processor
  2. Pre-heat 1 tbsp of the oil in a pan and fry the paste for 1-2 minutes then add the coconut milk and kaffir lime leaves. Bring to the boil then cover and simmer for 10 minutes
  3. Meanwhile, preheat the remaining oil in a pan and fry the Quorn Pieces for 5-6 minutes until golden brown, then add the courgette pieces and cook for a further 3-4 minutes. Add to the coconut milk along with the green beans and lime zest and juice. Cook uncovered for 5 minutes then stir in the remaining coriander.

Tip: This is a great recipe to batch cook, portion out and freeze for a later date. Simply defrost, reheat and serve with wholemeal noodles for a nutritious meal in minutes!