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