Looking for a vegan “evening” recipe, intensely fragrant and ready in the time it takes to say “curry”? The Quorn pieces (chicken-style) option saves you hassle: use a good green curry paste from the store, “wake it up” with ginger, lime and chili, then bind it all together with coconut milk. In 20 minutes you have a complete meal, creamy and full of green vegetables.
Why it’s worth it
Texture and satiety: Quorn provides a “chicken-style” bite, but 100% vegan. You can substitute with your favorite plant-based “chicken” or pre-cooked tofu.
Fresh flavors: curry paste “upgraded” with lime, ginger, coriander.
Key ingredients (2 servings) Quorn pieces (vegan) ~280 g – also available frozen
Thai green curry paste (check the label to make sure it’s vegan – some contain fish) ~4 tablespoons
Fresh ginger (piece as big as your thumb)
Coconut milk in a can 400 ml (full-fat or reduced fat)
Soy sauce ~2 teaspoons
Green beans (ideally frozen) ~100 g
Red chili pepper – finely sliced
Pak choi (baby or regular, roughly chopped)
Bean sprouts ~100 g
Lime – grated zest + juice
Fresh coriander, roasted peanuts (optional) for topping
Cooking oil (rapeseed or sunflower)
Salt, pepper to taste Serve with rice (jasmine/basmati) or rice noodles.
