Serves 4

Vegan Healthier Thai Curry

Vegan Healthier Thai Curry

Time: 25 Minutes

Calories: 330 per serving

INGREDIENTS:

  • 300g 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 tbsp. light soy sauce
  • 70g fresh coriander, leaves removed 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 finger, 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 Vegan Pieces for 5-6 minutes until golden brown, then add the courgette pieces and cook for a further 3-4 minutes.
  4. 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  

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