Quorn Red Thai Curry

I’m trying to make a concious effort to eat less meat and be healthy so I have been making loads of meals using Quorn lately.
I also only use Rapeseed Oil as it is much healthier and reduced fat alternatives in my cooking where I can…
We had some friends over last night for the Joshua vs Klitschko Fight (which can I say was an amazing fight, probably the fight of the year) so I made this quick, simple and healthy meal for a few of us….

Quorn Red Thai Curry & Coconut Basmati Rice 
Ingredients – serves 6
500g Quorn chicken style pieces (defrosted)
80g Thai Taste red thai curry paste 
800ml reduced fat coconut milk 
1 large brown onion
2 cloves of garlic 
150g of closed cup mushrooms
1 green pepper (you can also add loads of other veggies)
1 tbsp soft brown sugar 
2 tsp light soy sauce
2 tsp fish sauce 
Splash of Rapeseed Oil
340g Bastmati Rice 
Bring to the boil a large pan of water for the ricedice the onion and garlic and chop the mushrooms and green pepperSauté the onion, garlic, mushrooms and peppers and set to one sideadd a small amount of oil to a large pot and add the curry paste with a small amount of coconut milk. Cook this for a few minutes to release the flavouradd the Quorn chicken pieces and sauté for a few minutes before added the onions etc.add the fish sauce, soy sauce and brown sugar cook for a few minutesadd 500ml of the coconut milk and simmer for 15/20 mins.
Coconut Rice
Add the rice and 100ml of coconut milk to a large pot of water boil for approx 12 mins, each brand of rice cooks differently so keep checking the rice to make sure it’s not over or under cookedstrain the rice and place in a colander, add the remaining coconut milk and stir. The excess liquid will strain through while allowing the rice to infuse with the coconut flavour.
Serve & Enjoy….
Love Jade

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