Quorn vegetable Thai green curry

A great recipe combining fragrant Thai spices for a simple mid-week family vegetarian meal.

Serves: 4

Preparation time:  30 minutes

Cooking time:  18 minutes

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You will need

  • 350g pack Quorn meat free chicken style pieces
  • 2 tablespoons dark soy sauce
  • 1 tablespoon vegetable oil
  • 6-8 shallots or 2 small red onions, quartered
  • 1-2 tablespoons vegetarian Thai green curry paste
  • 200ml tinned coconut milk
  • 1 medium carrot, cut into long thin strips
  • 100g mange tout
  • 100g bamboo shoots
  • Boiled Thai rice, to serve
  • Lime wedges, to serve
  • 2 tablespoons coriander (or Thai basil), chopped, to serve
  • 1 green or red chilli, deseeded and finely sliced, to serve
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Recipe Information

Step by step guide to making Quorn vegetable Thai green curry

  1. Marinate the Quorn pieces in the soy sauce for 10 minutes.
  2. Heat the oil and fry the shallots until softened, then add the Thai curry paste and cook gently for 2 minutes. Add the coconut milk, the marinated Quorn pieces and the carrot strips. Simmer for 5 minutes.
  3. Add the mange tout and the bamboo shoots and cook for a few minutes longer, the vegetables should still have some bite.
  4. Serve the curry with plain boiled Thai rice, and garnish with lime wedges, chopped coriander (or Thai basil) and a few very finely sliced chilli pieces.

* For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.

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Nutritional information for Quorn vegetable Thai green curry

Nutritional information for Quorn vegetable Thai green curry

Nutrition type per serving
Calories 154 kcal
Total Fat 5.4g
Saturated Fat 0.9g
Salt 2.2g
Sugar 6.1g

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