Thai Green Curry

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• 300g pack Quorn Chicken Style Pieces, defrosted
• 2 tbsp light soy sauce
• 1-2 tbsp vegetable oil
• 2 tbsp green Thai curry paste
• 2 shallots, finely chopped
• 1 green chilli, deseeded and finely chopped
• 3 garlic cloves, crushed
• 400g tin coconut milk
• 125g baby corn, blanched
• 125g green beans, trimmed and blanched
• 1 bunch fresh asparagus, trimmed and blanched
• ½ courgette cut into thin slices
• 1 red pepper, deseeded and cut into thin strips
• 125g pak choi, leaves separated and washed
• 1 tbsp lime juice
• Small bunch of fresh coriander, chopped
• 2 spring onions, trimmed & thinly shredded

Let's Cook

1. Marinate the Quorn chicken style pieces in the light soy sauce for up to 30 minutes
2. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.
3. Add the shallots, chilli and garlic and stir fry for 2 minutes. Stir in the marinaded Quorn Pieces and fry for 1 minute.
4. 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.
5. Serve sprinkled with the remaining coriander and the spring onions

Accompany with Thai Jasmine rice.