1 tbsp toasted desiccated coconut or chopped peanuts and fresh coriander, to serve (optional)
Rinse the rice under cold water then add to a medium saucepan. Remove the lid from the tin of coconut milk and carefully skim 80 ml of the cream from the top into a bowl (this will be easier to do if the milk has been chilled, but if you don’t have time then try to separate some of the coconut cream from the more watery liquid). Pour the remaining milk over the rice and, if necessary, add water, then cook according to pack instructions. Add the frozen peas for the final 4 minutes of cooking time.
Meanwhile, tip the Quorn Swedish Style Balls into a medium frying pan with the olive oil over a medium heat and cook for 16 minutes.
Add the peanut butter, soy sauce and sweet chilli sauce to the reserved coconut cream and mix to combine. Add to the meatballs and simmer for another 2 minutes, coating the meatballs in sauce. Add a splash of water for a looser sauce.
Serve the Quorn Swedish Style Balls on top of the coconut rice, scattered with desiccated coconut or peanuts, and a sprinkling of coriander, if liked.
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