Vegetarian Thai Green Curry – Serves 4.
It’s been a while since I’ve posted a recipe and Thai Green Curry is one of my favourites. I haven’t had it since I was young and so I thought I’d put my own twist on it.
Note that the following macros’ are for the curry only – if you serve alongside brown rice (which I’d definitely recommend!) be sure to add it into your macro’s.
Macro’s – per serving:
Calories – 239
Fat (g) 10.9
Carbs (g) 20
Protein (g) 12.7
250g Quorn chicken pieces
100g mushrooms, sliced
1 bell pepper, chopped
1 onion, chopped
150g frozen veg (broccoli, cauliflower, carrot)
50g sugarsnap peas, chopped
75g baby corn, chopped
200ml vegetable stock or a vegetable stock pot
200ml coconut milk
3cm (approx.) ginger, chopped
1 tbsp vegetable oil
1 tbsp maple syrup
2-3 tsp green curry paste (vegetarian)
1-2 handfuls of spinach leaves
- Heat a frying pan to medium heat and add the Quorn chicken pieces, cooking through.
- Add the onion and ginger and cook on medium heat for a couple of minutes, until soft.
- Add the mushrooms, pepper and frozen veg to the pan for a few minutes to cook.
- Once the frozen veg is cooked through, add the baby corn and sugar snap peas to the pan, followed by the vegetable stock, curry paste, maple syrup and coconut milk. Let simmer for 15-20 minutes.
- If you are serving with rice, begin cooking it as the curry simmers. You could also serve this with noodles if you like.
If you prefer your sauce to be thicker like I do, add plain flour to the curry as it simmers, stirring well. This will thicken the sauce and give you a creamier curry.
I can’t resist adding spinach to almost everything. The macro’s above don’t include spinach but I’d definitely recommend throwing some in whilst your curry simmers.
This is a perfect mid-week meal as the prep time is minimal and the leftover veg can be used in other meals throughout the week, like in my cottage pie recipe!