Vegetarian Thai green curry with Quorn Pieces

Name: Vegetarian Thai green curry with Quorn Pieces
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300g pack Quorn Pieces, or 280g pack Quorn Vegan Pieces, defrosted; 2 tbsp light soy sauce; 1-2 tbsp vegetable oil; 2 tbsp green Thai curry paste; 2 shallots, finely chopped; 1 green chilli, de-seeded and finely chopped; 3 garlic cloves, crushed; 400g tin coconut milk; 125g baby corn, blanched; 125g green beans, trimmed and blanched; 1 bunch fresh asparagus, trimmed and blanched; 1 courgette cut into thin slices; 1 red pepper, de-seeded and cut into thin strips; 125g pak choi, leaves separated and washed; 1 tbsp lime juice; Small bunch of fresh coriander, chopped; 2 spring onions, trimmed & thinly shredded

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Vegetarian Thai Green Curry, made with Quorn Pieces, coconut milk, lime, soy sauce, onion, served in a bowl.

A delicious, fragrant and nourishing vegetarian Thai green curry recipe made with Quorn Pieces. Our Pieces are low in saturated fat, high in protein and can be easily incorporated into tasty curry dishes like this one, as part of a healthy, balanced diet!

Asian Food Recipes Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes

Serves 4

40 mins

Easy

250 cals
(Per serving)

9g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g pack Quorn Pieces, or 280g pack Quorn Vegan Pieces, defrosted
2 tbsp light soy sauce
1-2 tbsp vegetable oil
2 tbsp green Thai curry paste
2 shallots, finely chopped
1 green chilli, de-seeded and finely chopped
3 garlic cloves, crushed
400g tin coconut milk
125g baby corn, blanched
125g green beans, trimmed and blanched
1 bunch fresh asparagus, trimmed and blanched
1 courgette cut into thin slices
1 red pepper, de-seeded and cut into thin strips
125g pak choi, leaves separated and washed
1 tbsp lime juice
Small bunch of fresh coriander, chopped
2 spring onions, trimmed & thinly shredded

Method

Marinate the Quorn Pieces in the light soy sauce for up to 30 minutes.
Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
Add the shallots, chilli and garlic and stir fry for 2 minutes. Stir in the marinated Quorn Pieces and fry for 1 minute.
Pour in the coconut milk and bring to a simmering point. Add the blanched baby corn, green beans, asparagus, courgettes and red pepper. Cook over a medium heat for 3-4 minutes, stirring continuously. Add the pak choi and cover with a lid for 1 minute to steam and wilt the leaves. Stir in the fresh lime juice and half the chopped coriander.
Serve the thai green curry sprinkled with the remaining coriander and the spring onions. Accompany with Thai Jasmine rice.

Did you know? This recipe includes asparagus which is packed with vitamin A. An 80g portion also counts towards on of your 5-A-DAY!