Try this vibrant, aromatic recipe for our healthy take on a Thai curry, made with Quorn Pieces, lemongrass, ginger and green beans. Quorn Pieces are low in saturated fat and high in protein providing a great addition to any balanced diet.
4 sticks of lemongrass, coarse outer leaves removed
50g root ginger, peeled
3 tbsp Mirin
4 tsbp light soy sauce
70g fresh coriander, remove leaves from the stems and finely chopped
400g tin of light coconut milk
4 kaffir lime leaves (optional)
2 small courgettes, sliced then each slice cut into 4 pieces
125g green beans, blanched in boiling water for 2-3 minutes
Zest and juice of 1 lime
Prepare a paste by blitzing the onion, garlic, chillies, lemongrass, root ginger, Mirin, soy sauce and 20g of the coriander in a food processor
Pre-heat 1 tbsp of the oil in a pan and fry the paste for 1-2 minutes then add the coconut milk and kaffir lime leaves. Bring to the boil then cover and simmer for 10 minutes
Meanwhile, preheat the remaining oil in a pan and fry the Quorn Pieces for 5-6 minutes until golden brown, then add the courgette pieces and cook for a further 3-4 minutes. Add to the coconut milk along with the green beans and lime zest and juice. Cook uncovered for 5 minutes then stir in the remaining coriander.
Tip: This is a great recipe to batch cook, portion out and freeze for a later date. Simply defrost, reheat and serve with wholemeal noodles for a nutritious meal in minutes!