Thai Vegetarian Green Curry With White Rice
How To Make Thai Vegetarian Green Curry with White Rice Recipe
Serves: 4
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 428 | 1,824 |
| Energy kcal | 102 | 436 |
| Fat | 3.8g | 16.1g |
| - of which saturates | 1.8g | 7.9g |
| - monosaturates | 1.1g | 4.5g |
| - polyunsaturates | 0.9g | 3.7g |
| Carbohydrates | 10.4g | 44.5g |
| - of which sugars | 2g | 8.4g |
| Fibre | 1.1g | 4.5g |
| Protein | 4.4g | 18.6g |
| Salt | 0.5g | 2.2g |
Allergens
Soya
Cereals Containing Gluten
Soybeans
Soya Products
Egg
Sulphites / Sulphur Dioxide
Ingredients
- 400ml Reduced fat Coconut milk
- 300g Quorn Pieces
- 175g Courgettes
- 160g White Rice
- 140g Cooking Red Pepper
- 125g Pak Choi
- 125g green beans
- 100g Garden Peas
- 50g Shallots
- 30g Thai Green Curry Paste
- 30ml Vegetable oil
- 30ml Soy Sauce Low Salt
- 15ml Lime Juice
- 15g Garlic Puree
- 10g Fresh Coriander
- 2ea Spring Onions
- 1g Green Chillies
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.