Thai Green Curry With Quorn Pieces

Step 1: You will need

I absolutely love Thai curry. It’s very easy to cook for two people, and even easier to cook for your whole family. What we’ve got here, we’ve got some Quorn pieces which have been marinated in a light soy sauce. And we’ve been marinating it for ten minutes. They have really taken all the flavors, we’ve got some green beans, some asparagus, and some baby corn. So just pop in some boiling water for a minute or two, take them out and refresh them with some nice cold water. And now, I’m going to add some oil to the pan. I’ve got some Thai green curry paste. I’m going to add a couple of tablespoons into our pan. We’ve got some shallots which will go into the pan, we’ve got some garlic and we’ve got some green chilli. Now with chilli, add it to your taste because not everyone likes it as I do. And this will take one to two minutes just to take out the rawness of these ingredients. In the next stage, I’m going to add a tin of coconut of milk. Now, I’m just using half fat because it’s slightly healthier but if you want to use full fat milk, it’s just as easy. That goes into the pan, and we’re going to bring that to a simmer. The next stage, we’re going to add our Quorn pieces which have been marinated. Now you can either use Quorn pieces or you can also use the Quorn fillet. Just slice it down. They’re very low in fat and high in protein. I can’t wait for this dish. In they go. Give it a quick stir and we’re going to add the rest of our ingredients. So let’s add our corn, our beans, and our asparagus. I’m going to add some sliced courgette, some red pepper for a nice bit of crunch and a nice bit of color. The last ingredient, we’ve got some beautiful pak choi here to add some beautifully crisp green element to this dish. That will go in. Although the leaves will wilt down, it is absolutely an amazing vegetable. And that will cook now for another minute. Follow easily this dish, we’re just going to put through some spring onions and some lime juice and some fresh coriander. We’re going to chop the spring onions, okay. Get that in there. Now we’re adding it in the end because we don’t want to get that to soften to contain its crunchiness and flavour. Okay, a lovely squeeze of lime juice which is amazing in Thai curries. And the final touch is some lovely fresh coriander, sprinkle that with salt. Okay, we are ready to serve. Some rice here. Look at the colors, absolutely amazing. There we go, a beautiful Thai Quorn curry.