Serves 4
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
- Prepare a paste by blitzing the onion, garlic, chillies, lemongrass, root finger, Mirin, soy sauce and 20g of the coriander in a food processor
- 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
- 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.
- 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