Vegan Thai red curry

Name: Vegan Thai red curry
Ingredients: vegetable oil 1 tbsp; ginger a thumb-sized piece, grated; garlic 2 cloves, crushed; vegan thai red curry paste (we used Thai Taste) 4 tbsp; coconut milk 400g tin; Quorn Chicken Style Pieces 500g bag; kaffir lime leaves 4 (optional); red pepper 1, sliced; mangetout a handful; lime 1, juiced; soy sauce 1 tbsp; coriander a handful of leaves; Thai basil a handful of leaves; rice to serve

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Posted by JennyCarter 15 January 2020

Vegan

Print Me :-)

Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry

Ingredients

vegetable oil 1 tbsp
ginger a thumb-sized piece, grated
garlic 2 cloves, crushed
vegan thai red curry paste (we used Thai Taste) 4 tbsp
coconut milk 400g tin
Quorn Chicken Style Pieces 500g bag
kaffir lime leaves 4 (optional)
red pepper 1, sliced
mangetout a handful
lime 1, juiced
soy sauce 1 tbsp
coriander a handful of leaves
Thai basil a handful of leaves
rice to serve

Steps

Heat the oil in a frying pan over a medium heat and gently fry the garlic, ginger and curry paste for 5 minutes. Pour in the coconut milk and add the frozen Quorn pieces and the kaffir lime leaves, if using, and simmer gently for 10 minutes. Tip in the red pepper, mangetout and 50ml of water, and simmer for 2-3 minutes until the veg is just cooked. Season with lime juice and soy sauce, then top with the coriander and thai basil leaves, and serve with rice, if you like.