Quorn Meat Free Chicken Pieces Thai Green Curry

• 300g pack Quorn Meat Free Chicken Pieces, defrosted
• 2 tbsp light soy sauce
• 1-2 tbsp vegetable oil
• 2 tbsp green Thai curry paste
• 2 shallots, finely chopped
• 1 green chilli, de-seeded and finely chopped
• 3 garlic cloves, crushed
• 400g tin coconut milk
• 125g baby corn, blanched
• 125g green beans, trimmed and blanched
• 1 bunch fresh asparagus, trimmed and blanched
• courgette cut into thin slices
• 1 red pepper, de-seeded and cut into thin strips
• 125g pak choi, leaves separated and washed
• 1 tbsp lime juice
• Small bunch of fresh coriander, chopped
• 2 spring onions, trimmed & thinly shredded

Method

1. Marinate the Quorn Meat Free Chicken Pieces in the light soy sauce for up to 30 minutes.

2. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes stirring frequently.

3. Add the shallots, chilli and garlic and stir fry for 2 minutes. Stir in the marinated Quorn Pieces and fry for 1 minute.

4. Pour in the coconut milk and bring to a simmering point. Add the blanched baby corn, green beans, asparagus, courgettes and red pepper. Cook over a medium heat for 3-4 minutes, stirring continuously. Add the pak choi and cover with a lid for 1 minute to steam and wilt the leaves. Stir in the fresh lime juice and half the chopped coriander.

5. Serve sprinkled with the remaining coriander and the spring onions