Quorn Pieces Thai Green Curry

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.