Name: Quorn Pieces Thai Green Curry
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Cuisine: thai
Ingredients: 2 tbsp rapeseed or sunflower oil; 280 g vegan Quorn pieces (or any vegan 'chicken' pieces); 4 tbsp Thai green curry paste (check it is vegan - some contain fish); null piece fresh ginger; 400 ml coconut milk (tinned); 2 tsp soy sauce; 100 g frozen green beans; 1 null red chilli; 3 null baby pak choi (or 1 standard pak choi, thickly sliced); 100 g beansprouts; 1 null lime; null handful fresh coriander; null handful dry roasted peanuts (optional)

Instructions

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1

Heat the rapeseed or sunflower oil (2 tbsp) in a large, deep frying pan or wok. Add the vegan quorn pieces (280 g) and cook over a medium heat for 2-3 minutes until defrosted.
2

Stir through the thai green curry paste (4 tbsp). Peel and finely chop or grate the [thumb-sized piece fresh ginger] and add to the pan. Cook for a further minute or two, stirring frequently.
3

Pour in the coconut milk (400 ml) and soy sauce (2 tsp), then add the frozen green beans (100 g). Remove the seeds from the chilli (1 red) and slice it as finely as possible and add to the pan. Season well with salt, then simmer for 4-5 minutes.
4

Meanwhile, trim and halve the pak choi (3 baby).
5

Add the pak choi (3 baby), chilli (1 red), beansprouts (100 g) and zest and juice of the lime (1) to the pan. Cook for 2 minutes or so until the vegetables are just cooked through. Taste and adjust seasoning if required.
6

Scatter with roughly chopped [handful fresh coriander] and [handful dry roasted peanuts] (if using), and serve immediately with rice.