How To Make Thai Vegetarian Green Curry with White Rice Recipe

Serves: 4

Nutritional Information

Nutrition
Typical values as preparedPer 100gPer Portion
Energy kJ4281,824
Energy kcal102436
Fat3.8g16.1g
  - of which saturates1.8g7.9g
  - monosaturates1.1g4.5g
  - polyunsaturates0.9g3.7g
Carbohydrates10.4g44.5g
  - of which sugars2g8.4g
Fibre1.1g4.5g
Protein4.4g18.6g
Salt0.5g2.2g

Allergens

Soya
Cereals Containing Gluten
Soybeans
Soya Products
Egg
Nuts
Sulphites / Sulphur Dioxide

Ingredients

  • 30ml Soy Sauce Low Salt
  • 30ml Vegetable oil
  • 30g Thai Green Curry Paste
  • 50g Shallots
  • 15g Garlic Puree
  • 400ml Reduced fat Coconut milk
  • 125g green beans
  • 125g Pak Choi
  • 15ml Lime Juice
  • 10g Fresh Coriander
  • 2ea Spring Onions
  • 100g Garden Peas
  • 1g Green Chillies
  • 300g Quorn Pieces
  • 160g White Rice
  • 140g Cooking Red Pepper
  • 175g Courgettes

Cooking Instructions

1. 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 marinated 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.
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