Light Thai Green Curry

Serves: 4

Shopping & Ingredients List:

600g Quorn Meat Free Chicken Pieces, defrosted

2 tbsp Light Soy Sauce

1 tbsp Coconut Oil

2 tbsp Green Thai Curry Paste

2 Shallots, finely chopped

1 Chilli, finely chopped

3 Garlic Cloves, crushed

400g Light Coconut Milk

125g Green Beans, trimmed & blanched

100g Courgette, cut into thin slices

1 Red Pepper, cut into thin strips

1 tbsp Lime Juice

28g Coriander, chopped

2 Spring Onions, thinly shredded

Method

1. Marinate the Quorn Meat Free Chicken Pieces in the light soy sauce for up to 30 minutes.

2. Heat the oil in a wok, add the green Thai curry paste & cook for 2 minutes stirring frequently.

3. Add the shallots, chilli & garlic & stir fry for 2 minutes. Stir in the marinated Quorn Pieces & fry for 1 minute.

4. Pour in the coconut milk & bring to a simmering point. Add the green beans, asparagus, courgettes & red pepper. Cook over a medium heat for 3-4 minutes, stirring continuously.

5. Stir in the fresh lime juice & half the chopped coriander.

6. Serve sprinkled with the remaining coriander & the spring onions.

Macro info per serving

Protein
23g

Carbs
25.7g

Fat
15.5g

Energy
335Kcal