Quorn thai curry
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INGREDIENTS
- 2 pack Quorn chicken
- 4 Lime ; zest and juice
- 1 Tin coconut milk (150ml)
- 1 Tin coconut cream
- 1 tbsp Olive oil
- 1 Fresh green chilli ; deseeded and finely chopped
- 2 tsp fish sauce or soya sauce
- 1 pack Fresh Coriander ; chopped
- 2 Packs Spring onions ; chooped to 1 inch long
INSTRUCTIONS
Put the quorn in a bowl with the juice of two limes and zest of all four.
Stir well and leave them to marinate for an hour. When you're ready to cook the quorn, heat the oil in the pan or wok over a high heat, add the quorn pieces and stir-fry for 3-4 minutes, until they're golden.
Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (78g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 25 | ||
| Calories from Fat: 1 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.1mg | 0 % | |
| Potassium 106.6mg | 3 % | |
| Total Carbohydrate 8.1g | 2 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 6.1g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 25
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