National Vegetarian Week: Green Thai Curry Recipe
If you’re a vegetarian it can be hard to get all the nutrients you need to stay fit and healthy from veg alone.
Quorn makes a great alternative to meat, so even if you’re not a vegetarian, it’s a great low-fat option to make meals healthier.
Take a look at this green Thai curry recipe and tell us what you think!
Green Thai Curry
Cooking time: 10 mins
Serves: 4
Ingredients:
300g pack Quorn Chicken Style 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, deseeded 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
Courgette cut into thin slices
1 red pepper, deseeded 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 chicken style 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 marinaded 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 sprinkled with the remaining coriander and the spring onions
Accompany with Thai Jasmine rice.
Tagged in Recipes Vegetarian Curry