Thai Curry

Recipe by Joe Jones,medium Prep: 15 minutes,Cooking: 30 minutes,Serves: 4

This vegetable based South East Asian inspired recipe is full of warming and gently spiced flavours.

Using Quorn or Tofu as the main plant based protein source, makes it a great meal as part of a vegetarian or vegan diet.




  • 600g Quorn or Tofu pieces
  • 2 medium onions, peeled and sliced
  • 1 red pepper, de-seeded and sliced
  • 200g French beans or mange tout, cut into 2 inch lengths
  • 200g baby sweetcorn, cut into 2 inch lengths
  • 1 red chilli, de-seeded and chopped
  • 1 stalk of lemongrass, halved and gently crushed with side of a knife
  • 2 garlic cloves, crushed
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 tablespoon olive or vegetable (rapeseed) oil
  • 400ml coconut milk
  • 1 vegetable stock cube in 290ml water

Spices and Aromatics

  • 1 tablespoon green Thai curry paste
  • 2 tablespoons chopped fresh coriander or 2 teaspoons of dried
  • 3 kaffir lime leaves or zest of 1 lime
  • Generous pinch of ground black pepper


  • Garlic crusher
  • Grater
  • Kitchen scales
  • Knife
  • Large frying pan or wok
  • Measuring jug
  • Sieve
  • Spatula



  1. In a large frying pan or wok, heat the oil, add the onions and pepper and fry for 5 minutes on a medium heat to soften
  2. Add the Quorn pieces and fry for 2 minutes stirring all the time
  3. Add the garlic, ginger and chilli and cook for a further 2 minutes
  4. Add the curry paste, stock, beans, sweetcorn, lemongrass, lime leaves, coconut milk, salt and pepper and stir well
  5. Bring to the boil before lowering the heat to simmer for 15 minutes
  6. Finish by adding the coriander and serve with boiled or steamed rice


  • Energy

    887kj 212kcal 10.6%
  • Fat

    6.5g 9%
  • Saturates

    1.02g 5%
  • Sugars

    11.8g 13%
  • Salt

    2.46g 41%

Plant based Protein

The Quorn or Tofu used in this recipe are good sources of plant based protein. Protein is essential for almost every process in our bodies, from muscle growth to enzymes and hormones that control our metabolism.

Vitamins and Minerals

The vegetables, spices and aromatics provide sources of a variety of important vitamins and minerals such as vitamins A and C from the peppers. Also, active ingredients such as Allicin from the crushed or chopped garlic and onions, known to have antioxidant benefits and reduce inflammation.

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