This fragrant and creamy vegan Thai Green Curry is made with Quorn pieces for a 'chicken'-style flavour. Made in 20 minutes, a delicious weeknight dinner.
🍴 Why you will love this recipe
Thai Green Curry made in just 20 minutes, by freshening up a shop-bought Thai curry paste. What could be easier or more delicious?
Whilst a homemade curry paste will always be superior to ready-made, it isn't feasible for many of us to have all the ingredients to hand every time we fancy a weeknight curry. But a few aromatic additions to a shop-bought paste make all the difference.... fresh lime, ginger, red chilli and coriander.
Vegan Quorn pieces make a great protein base for a quick curry - tasty, with great texture and easy to cook. But you can use your favourite brand of vegan 'chicken' pieces, or pre-cooked tofu if you prefer.
📝 What you need
Thai Curry Paste Do check that your curry paste is vegan as some contain fish. My favourite is Thai Taste Green Curry Paste which is absolutely delicious - thick and paste-like, rather than others which are runnier and overly sweet.
Quorn pieces There are both vegan and non-vegan Quorn chicken-style pieces so look out for the package shown above. Or use any similar vegan chicken-style pieces.
Coconut milk You need tinned coconut milk (not from a carton) - either full-fat or reduced-fat work well.
Frozen green beans are ideal as they are tender and cook quickly, but if you only have fresh beans don't worry - just slice them in half to speed up cooking time.
Baby pak choi look so pretty sliced in half and just cooked through, but a standard size pak choi will work fine - just slice it thickly before adding to the pan.
👩🏽🍳 How to make your Quorn Pieces Thai Curry
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Gently fry the Quorn pieces, then stir through the Thai curry paste and fresh ginger. Simmer then add coconut milk and soy sauce.
Add frozen green beans and finely sliced red chilli. Simmer for 4-5 minutes. Add the pak choi, beansprouts and lime zest and juice. Season well. Simmer for a minute or two until the vegetables are just cooked through then serve immediately.
🔪 Top Tips & FAQs
Keep the flavours fresh and bright by cooking for just as long as you need to. Remove from the heat as soon as the pak choi has wilted.
Don't forget to taste and adjust seasoning as you go. Different brands of Thai curry paste vary a lot in their salt content, so taste, adjust and taste again.
Yes - it cooks well straight from frozen, making this Thai Curry a very speedy weeknight meal. The quorn pieces take 10-12 minutes to cook through, so the time they have frying in curry paste and then simmering in coconut milk is enough to make them tender and absorb all the lovely flavours of the sauce.
Yes - you can freeze cooked Quorn as long as the food is completely cold before freezing. It will need to be defrosted and then reheated until piping hot before serving.
If you are freezing this Thai Green Curry you might prefer to leave out the pak choi and beansprouts which don't freeze well, then just add them as you reheat your defrosted curry.
This curry is delicious with steamed rice, and also with noodles - I love it with fine rice noodles or Thai flat noodles. For a lower-carb option you could serve it with green vegetables or cauliflower rice. It is also delicious on its own! A meal in itself.
Quorn Pieces Thai Green Curry
- 2 tablespoon rapeseed or sunflower oil
- 280 g vegan Quorn pieces or any vegan 'chicken' pieces
- 4 tablespoon Thai green curry paste check it is vegan - some contain fish
- thumb-sized piece fresh ginger
- 400 ml coconut milk tinned
- 2 teaspoon soy sauce
- 100 g frozen green beans
- 1 red chilli
- 3 baby pak choi or 1 standard pak choi, thickly sliced
- 100 g beansprouts
- 1 lime
- handful fresh coriander
- handful dry roasted peanuts optional
- Heat the oil in a large, deep frying pan or wok. Add the Quorn pieces and cook over a medium heat for 2-3 minutes until defrosted.
- Stir through the Thai curry paste. Peel and finely chop or grate the ginger and add to the pan. Cook for a further minute or two, stirring frequently.
- Pour in the coconut milk and soy sauce, then add the frozen green beans. Remove the seeds from the chilli and slice it as finely as possible and add to the pan. Season well with salt, then simmer for 4-5 minutes.
- Meanwhile, trim and halve the baby pak choi.
- Add the pak choi, red chilli, beansprouts and zest and juice of the lime to the pan. Cook for 2 minutes or so until the vegetables are just cooked through. Taste and adjust seasoning if required.
- Scatter with roughly chopped coriander and peanuts (if using), and serve immediately with rice.
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