Green Thai Quorn Curry.
Green Thai Quorn Curry with Zucchini noodles
Recipe by Clement Pedro
For the sauce
3T canola oil
3T green Thai curry paste
1 X 400g tin coconut milk
1 cup vegetable stock
150g broccoli florets
1 green pepper, cut into thin strips
150g green beans, topped and tailed
280g soy free, meat free balls
8-10 basil leaves
2T mint, roughly chopped
350g Baby marrow spaghetti
Toasted peanuts, roughly chopped to garnish
Spring onions, thinly sliced on the diagonal to garnish
Heat the oil over a medium heat before adding the curry paste, cook for 1 minute or until fragrant. Add the coconut milk and stock before adding the vegetables and bringing to a gentle simmer. Once simmering add the Quorn balls and cook for another 10 minutes or until the balls are cooked through.
Add the basil and mint along with the baby marrow noodles, cook for another minute then remove to not over cook the noodles.
Dish into bowls before garnishing with the toasted peanuts and spring onions.