Thai Green Curry with Quorn Pieces

Name: Thai Green Curry with Quorn Pieces
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300g pack Quorn 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 zucchini cut into thin slices; 1 red capsicum, 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 with quorn pieces recipe

A delicious, fragrant a nourishing Thai Green Curry recipe. Combine Quorn Pieces with green curry ingredients to delight your palate with this vegetarian alternative.

Asian Healthy Options Pieces

Serves 4

40 mins

A Little Effort

1050 kJ
(Per serving)

9g of fat

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

300g pack Quorn 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 zucchini cut into thin slices
1 red capsicum, 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 Meat Free 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, zucchini and red capsicum. 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 sprinkled with the remaining coriander and the spring onions. Accompany with Thai Jasmine rice.